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Citrus Marinated Shrimp and Scallops Recipe
|Unpeeled large shrimp||1 Pound (Fresh)|
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed (Undiluted)|
|Finely chopped green onion||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Bay scallops||1⁄2 Pound|
|Vegetable cooking spray||1|
|Shredded spinach||3 Cup (48 tbs) (Fresh)|
|Peeled deveined shrimp||1 Cup (16 tbs) (Leaving Tails Intact)|
Serving size: Complete recipe
Calories 1030 Calories from Fat 67
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 0.63 g3.2%
Trans Fat 0 g
Cholesterol 1198.2 mg
Sodium 4274.8 mg178.1%
Total Carbohydrates 74 g24.8%
Dietary Fiber 2.9 g11.8%
Sugars 68.9 g
Protein 165 g330.1%
Vitamin A 210.7% Vitamin C 60.8%
Calcium 63.3% Iron 64.9%
*Based on a 2000 Calorie diet
Seal bag, and shake until seafood is well coated.
Marinate in refrigerator 30 minutes, turning bag occasionally.
Remove shrimp and scallops from marinade, discarding marinade.
Coat rack of a broiler pan with cooking spray.
Place shrimp and scallops on rack; broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until done.
Place 1/2 cup spinach on each individual serving plate.
Arrange shrimp and scallops on spinach.