Citrus-Shrimp Salad
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
orange juice, concentrated
|
|
| ½ | cup |
sherry
|
*
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
coriander seeds
|
|
| 1 | pound |
shrimp
|
|
| 2 | teaspoons |
sesame seeds
|
|
| 2 | large |
grapefruit
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice, concentrated
|
|
| 118 | ml |
sherry
|
*
|
| 5 | ml |
rosemary leaves
dried |
|
| 2.5 | ml |
coriander seeds
|
|
| 453.6 | g |
shrimp
|
|
| 1E+1 | ml |
sesame seeds
|
|
| 2 | large |
grapefruit
|
|
Directions
In a 1½ to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander.
Add shrimp; cover pan and remove from heat.
Let stand 20 minutes. Drain and chill shrimp.
Dry pan.
Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan.
Tear lettuce into bite-size pieces into a wide, shallow bowl.
With a sharp knife, cut peel and white membrane from grapefruit and oranges.
Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens.
Top salad with shrimp, sesame seed and dressing; mix gently.
