Steamed shrimp & scallops with orange vinaigr
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Wmo6n`a?, imڮ*Z-Tߑ6uEwwt۽(I:ߜyMI}x{<Є<puvHd2MR9$?ȍ7n)U u[&jnد6B1&f(䲉c--a li$LSd6H!g4c(QBN187dpp&i#,qZ*V_ y\G/vI),dt b] q?ίgLpĚ\wiώdT{+&/_4ug&6MePB]s6Q";l}@i\l^ 0HJeʼ ng gFLMuOzGi"grZ &‡EU7b 6CuOpg0x#zӁj>a#H؉K={zWju_~mœ<>]Ptw%_pU,ߐWԯ rYU5-KriϋײI~YV _(;릚eMk6YuU7y/֌M%a%yWv񂖝+l;~u2v ~Y$ӜKһ&_V\>];rQ[K 9JUYR~NQS}̪3׸H=CnU 91]3]Z^b W?OZpDzF?S)y^onf .=W(ȥ]i2L#e7 j#3 D*4AJi,OjTFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/uS
Steamed shrimp & scallops with orange vinaigr
  Shrimp    Scallops    Orange    Fish    Low Fat    Diabetic  
Last updated 10/4/2011 8:24:51 PM. Recipe ID 58600. Report a problem with this recipe.
Wmo6n`a?, imڮ*Z-Tߑ6uEwwt۽(I:ߜyMI}x{<Є<puvHd2MR9$?ȍ7n)U u[&jnد6B1&f(䲉c--a li$LSd6H!g4c(QBN187dpp&i#,qZ*V_ y\G/vI),dt b] q?ίgLpĚ\wiώdT{+&/_4ug&6MePB]s6Q";l}@i\l^ 0HJeʼ ng gFLMuOzGi"grZ &‡EU7b 6CuOpg0x#zӁj>a#H؉K={zWju_~mœ<>]Ptw%_pU,ߐWԯ rYU5-KriϋײI~YV _(;릚eMk6YuU7y/֌M%a%yWv񂖝+l;~u2v ~Y$ӜKһ&_V\>];rQ[K 9JUYR~NQS}̪3׸H=CnU 91]3]Z^b W?OZpDzF?S)y^onf .=W(ȥ]i2L#e7 j#3 D*4AJi,OjTFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/uS



 
      Title: Steamed shrimp & scallops with orange vinaigr
 Categories: Fish, Low-cal, Low-fat, Diabetic
      Yield: 4 Servings
 
      6 oz Shrimp, peeled & deveined
      6 oz Sea scallops
    1/4 c  Orange juice
      2 ts Rice vinegar
      1 tb Oriental sesame oil
    1/2 ts Dry mustard
    1/2 ts Salt
    1/4 ts Pepper
      2 x  Green onions thinly sliced
      1 tb Chopped fresh dill
      1 ts Chopped chives
 
  Arrange the shrimp and scallops on a plate in a steamer basket.
  Sprinkle with 1 teaspoon each orange juice and rice vinegar. Place
  steamer over boiling water in a wok or large skillet and cover. Cook
  7 to 8 minutes until shrimp are cooked through. Meanwhile, stir
  together remaining orange juice, rice vinegar, sesame oil, mustard,
  salt and pepper in a medium bowl. Mix in scallion, dill and chives.
  Transfer hot seafood to bowl with vinaigrette; toss to coat well.
  Serve warm on lettuce lined plates. Garnish with chopped pimento if
  desired. Makes 4 servings. PER SERVING: calories - 116, protein - 14
  g., fat - 4 g., carbohydrate - 4 g., cholesterol - 66 mg., sodium -
  395 mg. FROM: Light & Easy Meals from Family Circle Magazine issue
  August 1992.
 




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Recipe ID 58600 (Apr 03, 2005)

Wmo6n`a?, imڮ*Z-Tߑ6uEwwt۽(I:ߜyMI}x{<Є<puvHd2MR9$?ȍ7n)U u[&jnد6B1&f(䲉c--a li$LSd6H!g4c(QBN187dpp&i#,qZ*V_ y\G/vI),dt b] q?ίgLpĚ\wiώdT{+&/_4ug&6MePB]s6Q";l}@i\l^ 0HJeʼ ng gFLMuOzGi"grZ &‡EU7b 6CuOpg0x#zӁj>a#H؉K={zWju_~mœ<>]Ptw%_pU,ߐWԯ rYU5-KriϋײI~YV _(;릚eMk6YuU7y/֌M%a%yWv񂖝+l;~u2v ~Y$ӜKһ&_V\>];rQ[K 9JUYR~NQS}̪3׸H=CnU 91]3]Z^b W?OZpDzF?S)y^onf .=W(ȥ]i2L#e7 j#3 D*4AJi,OjTFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/uS