Ingredients
1 lb jumbo prawns
1/4 cup dry sherry
1/4 cup rice vinegar
2 tbsp sesame oil
1 tbsp minced fresh ginger
2 tsp sugar
1 tsp soy sauce
1 tsp finely shredded orange peel
3 small oranges (about 1 lb total)
3 1/2 quarts bite-sized pieces sps
1 large bell pepper, cut into thin slivers
Directions
Peel shrimp and devein. To butterfly, cut down back of each prawn
almost but not completely through; rinse and pat dry. Mix sherry,
vinegar, oil, ginger, sugar, soy sauce and peel. Combine 2
tablespoons of mixture with shrimp; cover and chill at least 30
minutes or up to 1 hour. Reserve remaining mixture. Cut and peel
membranes off oranges. Thinly slice fruit crosswise, then cut slices
in hal crosswise. In a large bowl, combine oranges, spinach and bell
pepper. Cover and chill up to 1 hour. Spread shrimp out flat or
grill over solid bed of hot coals (you can hold your hand at gril
level only 2 to 3 seconds); cook, turning once, until opaque in
thickest part (cut to test),about 3 minutes total. Add shrimp and
reserved dressing to spinach mixture, mix lightly. Place equal
portions on
4 dinner plates.
Serves 4
Per Serving: 247 calories, Protein 24 g, Carbohydrates 19 g,
Cholesterol 159 mg, sodium 283 meg.
SOURCE: Safeway's nutritional awareness program; shared by Cate
Vanicek
Servings: 4 servings
Prawns & Spinach Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Spinach; Vegetable
The History of Recipes
Recipes as a concept can be found back into distant history, certainly as far as ancient Egypt, and maybe further still. However, sadly, these ancient cook books were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics are a few stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving on, there are two books which were published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that is familiar to us all today, but rather descriptions of the types of meals served to the rich and wealthy people of that period. During the next few hundred years, the wealthy families of Wesstern Europe tried to offer the most extravagent meals, and because of this the best cooks and their recipe collections were much in demand. However, it was during the nineteenth century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing recipes common in their social group. By the time we get to the twentieth century, recipe publications are starting to become popular as a result of higher levels of literacy, people having more leisure time and having more disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Prawns & Spinach Salad recipe.
