Side Pannel
Moroccan Shrimp, Rice, and Orange Salad
Moroccan Shrimp, Rice, and Orange Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Seafood
Ingredients List
- 8 oz Broccoli florets
- 2 c Cooked rice (3/4 cup raw)
- 1/4 c Sliced scallions
- 1/3 c Citrus-Cumin Vinaigrette
- 1/4 ts Salt
- 2 tb Minced jalapeno pepper
- 1 lb Shrimp; shelled, cleaned and
- -cooked
- Red tip lettuce
- 2 Navel oranges; peeled and
- -sliced in 1/4" rounds
Directions
Blanch broccoli florets in boiling water for 2
minutes. Drain in a colander and rinse with cold
water to stop cooking and set colour. Refrigerate.
Combine rice, scallions, vinaigrette, salt and
jalapeno in bowl. Toss gently. Mix in shrimp. Cover
and refrigerate 1 hour. Line a shallow serving dish
with lettuce leaves. Overlap orange slices around
edge. Pile shrimp mixture in center. Arrange
broccoli on top. Pass additional vinaigrette if
desired.
Nutritional info per serving: 335 cal; 28g pro, 42g
carb, 6g fat (15%)
minutes. Drain in a colander and rinse with cold
water to stop cooking and set colour. Refrigerate.
Combine rice, scallions, vinaigrette, salt and
jalapeno in bowl. Toss gently. Mix in shrimp. Cover
and refrigerate 1 hour. Line a shallow serving dish
with lettuce leaves. Overlap orange slices around
edge. Pile shrimp mixture in center. Arrange
broccoli on top. Pass additional vinaigrette if
desired.
Nutritional info per serving: 335 cal; 28g pro, 42g
carb, 6g fat (15%)
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