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Shrimp Shell Salad

 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.


  • 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


  • 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.
Nutritional Facts: One serving (1 cup) equals 214 calories,

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Shrimp Shell Salad (continued)

Nutritional 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.