Shrimp And Fruit Salad Recipe
Ingredients
| Frozen shrimp | 12 Ounce, deveined | |
| Pineapple chunks | 1 15 1/4 Ounce | |
| 1 medium orange, peeled and sectioned | ||
| 1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed | ||
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 1/2 cup lemon low fat yogurt | ||
Directions
In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain.
Rinse shrimp under cold water; drain well.
Drain pineapple chunks, reserving juice.
Combine pineapple chunks and orange sections; cover and chill.
For marinade, in a medium bowl combine 1/4 cup of the reserved pineapple juice, the mint, salt, and pepper.
Stir in cooked shrimp and the celery.
Cover and marinate in the refrigerator for 2 hours.
Drain off marinade; discard marinade.
Stir pineapple chunks and orange sections into shrimp mixture.
In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt.
Toss with the shrimp mixture.
Divide mixture among 4 small airtight containers.
Chill overnight.
Store up to 2 days in the refrigerator.
Rinse shrimp under cold water; drain well.
Drain pineapple chunks, reserving juice.
Combine pineapple chunks and orange sections; cover and chill.
For marinade, in a medium bowl combine 1/4 cup of the reserved pineapple juice, the mint, salt, and pepper.
Stir in cooked shrimp and the celery.
Cover and marinate in the refrigerator for 2 hours.
Drain off marinade; discard marinade.
Stir pineapple chunks and orange sections into shrimp mixture.
In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt.
Toss with the shrimp mixture.
Divide mixture among 4 small airtight containers.
Chill overnight.
Store up to 2 days in the refrigerator.
Chef
