Thursday, June 9, 2011

{soups-salads-and-salad-dressings} Crunchy Shrimp Salad Recipe

 

Crunchy Shrimp Salad Recipe



"I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago," recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months.

This recipe is:

Quick



    2 Servings
    Prep/Total Time: 10 min.


Ingredients

    1 cup frozen cooked shrimp, thawed
    1/2 cup frozen peas, thawed
    1/2 cup sliced water chestnuts
    2 tablespoons diced pimientos, drained
    1 green onion, thinly sliced
    1/3 cup mayonnaise
    2 tablespoons seafood cocktail sauce
    1 teaspoon lemon juice


Directions

    In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad. Yield: 2 servings.


Nutrition Facts: 1 serving (prepared with fat-free mayonnaise) equals 169 calories, 3 g fat (1 g saturated fat), 115 mg cholesterol, 576 mg sodium, 19 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.




Crunchy Shrimp Salad published in Quick Cooking July/August 2000, p11







             Beth Layman  :)


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