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Shrimp Shell Salad

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

5 ServingsPrep/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.

Nutrition Facts: One serving (1 cup) equals 214 calories,

2 of 2

Shrimp Shell Salad (continued)

Nutrition Facts: 1 g fat (trace saturated fat), 89 mg cholesterol, 835 mg sodium, 35 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 1 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.