Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 214
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 89 mg
  • Sodium:
  • 835 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 1 g
  • Protein:
  • 16 g
  • Diabetic Exchange:
  • 2 very lean meat, 2 starch, 1 vegetable.


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Shrimp Shell Salad

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My mother came up with this lovely salad when she lived in Anchorage, Alaska, and I modified it to make it lower in fat. Instead of buying small shrimp and chopping them, I often use salad shrimp. —Adrienne Barbe of Litchfield, Connecticut

SERVINGS: 5

CATEGORY: Low Fat

METHOD:

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 1 cup fat-free mayonnaise
  • 1/2 cup seafood cocktail sauce
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 2 hard-cooked eggs
  • 2 cups cooked small shrimp, divided
  • 2 cups cooked small pasta shells
  • 3 celery ribs with leaves, chopped
  • 3 green onions, thinly sliced
  • 5 lettuce leaves

Directions:

For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp.
    In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp. Yield: 5 servings.


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