Macaroni-shrimp salad

6 Servings

Ingredients

Quantity Ingredient
4½ cup Water
1 pounds Shrimp; unpeeled medium, fresh
1½ cup Cooked elbow macaroni
1 cup Frozen peas; thawed
2 Hard-cooked eggs; chopped
1 medium Bell pepper; chopped
½ cup Chopped pimento
1 tablespoon Chopped onion
¼ cup Lite sour cream
½ cup Lite mayonnaise
½ teaspoon Salt
⅛ teaspoon Pepper
Lettuce leaves
6 servings/Serving size: 1 cup

Directions

Bring the water to a boil; add the shrimp and cook 3 to 5 minutes. Drain well and rinse with cold water. Chill. Peel and devein shrimp.

In a large bowl, combine the shrimp and all ingredients except the mayonnaise, salt, and pepper. Toss well. Whisk together the mayonnaise, salt, and pepper and pour over shrimp mixture, tossing gently. Chill. Spoon the salad onto lettuce leaves and sprinkle with paprika to serve.

Exchanges: Medium-Fat Meat Exchange -- 2 Starch Exchange -- 1 Calories -- 234 Calories from Fat -- 86 Total Fat -- 10g Saturated Fat -- 2g Cholesterol -- 190mg Sodium -- 515mg Carbohydrate -- 18g Dietary Fiber -- 4 g Sugars -- 5g Protein -- 18g Recipe for Sunday, 4/19/98

This dish is great to bring to summer potlucks or backyard barbecues. Add thin slices of avocado or wedges of tomato for a colorful touch.

Do you have a basket of decorated Easter eggs sitting on your kitchen counter? Why not put these hard-boiled beauties to good use in one of this week's healthy recipes. Today's recipe is from the cookbook Southern-Style Diabetic Cooking.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by:

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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