Shrimp Shell Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 5 servings.
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
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1 cup fat-free mayonnaise
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1/2 cup seafood cocktail sauce
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1 teaspoon prepared horseradish
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1/2 teaspoon dried tarragon
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1/2 teaspoon dried basil
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1/4 teaspoon celery seed
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1/8 teaspoon pepper
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2 hard-boiled large eggs
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2 cups cooked small shrimp, divided
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2 cups cooked small pasta shells
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3 celery ribs with leaves, chopped
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3 green onions, thinly sliced
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5 lettuce leaves
Directions
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1.
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.
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2.
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.
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