Moroccan shrimp, rice, and orange salad
- Main Ingredient: Various Seafood Shrimp Cereals Various Fruits Orange
- Cuisine: Various African
- Yield:
Moroccan shrimp, rice, and orange salad ingredients
- 8 oz Broccoli florets
- 2 c Cooked rice (¾ cup raw)
- 1⁄4 c Sliced scallions
- 1⁄3 c Citrus-Cumin Vinaigrette
- 1⁄4 t Salt
- 2 T Minced jalapeno pepper
- 1 lb Shrimp, shelled, cleaned and
- -cooked
- Red tip lettuce
- 2 Navel oranges, peeled and
- -sliced in ¼" rounds
Cooking Moroccan shrimp, rice, and orange salad
1. Blanchi broccoli florets in boiling water for 2 minutes.
2. Drain in a colander and rinse with cold water to stop cooking and set colour.
3. Refrigerate.
4. Combine rice, scallions, vinaigrette, salt and jalapeno in bowl.
5. Tossi gently.
6. Mixi in shrimp.
7. Cover and refrigerate 1 hour.
8. Line a shallow serving dish with lettuce leaves.
9. Overlap orange slices around edge.
10. Pile shrimp mixture in center.
11. Arrange broccoli on top. Pass additional vinaigrette if desired.
12. Nutritional info per serving: 335 cal; 28g pro, 42g carb, 6g fat (15%).
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