Citrus-Shrimp Salad

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lilacmemaw avatar
By linda mcdougal
from cordova, TN
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Ingredients

  •   1/2 c
    orange juice, thawed concentrate
  •   2 tsp
    prepared horseradish
  •   1 Tbsp
    dijon mustard
  •   2 Tbsp
    orange juice, thawed concentrate
  •   1 c
    yogurt, plain and non-fat
  • DRESSING INGREDIENTS
  •   2 large
    grapefruits, peeled and sectioned
  •   1
    bunch red lettuce leaves
  •   2 tsp
    sesame seeds, lightly toasted
  •   1 lb
    large shrimp, peeled and deveined
  •   1/2 tsp
    coriander seeds
  •   1 tsp
    dried rosemary leaves
  •   1/2 c
    dry sherry
  •   2
    finely chopped green onions

How To Make

  • 1
    In a 1 1/2 to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary and coriander.
  • 2
    Add shrimp; cover pan and remove from heat.
  • 3
    Let stand 20 minutes.
  • 4
    Drain and chill shrimp. Dry pan.
  • 5
    Add sesame seeds and stir over medium heat until golden, about 3 minutes; pour from pan.
  • 6
    Tear lettuce into bite-size pieces into a wide, shallow bowl.
  • 7
    With a sharp knife, cut and peel white membrane from grapefruit and oranges.
  • 8
    Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens.
  • 9
    Top salad with shrimp, sesame seeds and dressing; mix gently.
  • 10
    CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, dijon mustard, horseradish and green onions.

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