Shrimp Shell Salad

Name: Shrimp Shell Salad
Prep time: 20 min
Total time: 20 min
Yield: 5 servings.
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-boiled large 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

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

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-boiled large 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.

Nutrition Facts

1 cup: 214 calories, 1g fat (0 saturated fat), 89mg cholesterol, 835mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Originally published as Shrimp Shell Salad in Light & Tasty April/May 2003