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 = 30What's this? |
Shrimp Salad
Servings = 4 | Serving size =about one cup salad
This recipe can be multiplied by 2.
This keep well for about 24 - 36 hours in the fridge and is better made the night before.
Serve with a 2 ounce Whole Wheat roll.
AND
Serve with a cup of soup of your choice.
| spray olive or grapeseed oil | |
| 1 quarts | large shrimp (peeled and deveined) |
| 2 | ribs celery |
| 1 Tbsp | white onion |
| 2 Tbsp | reduced fat mayonnaise |
| 4 Tbsp | fat free sour cream |
| 1/4 tsp | salt |
| 2 cloves | garlic |
| 1 Tbsp | sweet pickle relish |
| fresh ground black pepper | |
| 1/8 tsp | paprika |
| 4 large | tomatoes |
Place a large skillet over medium-high heat. When the pan is hot spray lightly with the oil and add the shrimp in batches small enough that the individual shrimp don’t touch. Cook for about 3 - 4 minutes on each side and remove to a cutting board.
When the shrimp have cooled chop them into large 1/2 inch dice.
Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.
Chill well.
When ready to serve stuff the tomatoes with equal amounts of shrimp salad.
Nutrition Facts
Serving size: 1 cup salad with tomato | Servings 4
Calories 210 | Calories from Fat 53
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 1g (7%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 180 mg (60 %) | Sodium 437 mg (18 %)
Total Carbohydrates 14g (5%) | Sugars 8g
Dietary Fiber 3g (13%) | Protein 22g
Vitamin A 47% | Vitamin C 54 % | Calcium 11% | Iron 19%
Vitamin K 39 mcg | Potassium 835 mg | Magnesium 70 mg
"The onion is the truffle of the poor."
Robert J. Courtine, Editor - Larousse Gastronomique
The refrigerator light goes on...
Shrimp salad was the summer special meal when I was a teenager. I lived near the shore and there’s nothing better than the simple combination of shrimp with celery, pickle relish and a little paprika stuffed into a hollowed out tomato to make it feel like summer. Unless, of course, it’s the corn on the cob.... This variation is quick and easy and low in fat.