Shrimp Shell Salad
Source of Recipe
Light 'N Tasty Magazine
Shrimp Shell Salad
1 C fat free mayonnaise
1/2 C seafood sauce
1 t prepared horseradish
1/2 t dried tarragon
1/2 t dried basil
1/4 t celery seed
1/8 t pepper
2 hard cooked eggs
2 C small cooked shrimp, divided
2 C cooked small pasta shells
3 celery ribs with leave, chopped
3 green onions, thinly sliced
For dressing --
In a bowl, whisk the first seven ingredients.
Cover and refrigerate until chilled. Cut eggs
in half and chop. Set aside 10 shrimp for
garnish; chop remaining shrimp.
In a bowl, combine the chopped shrimp, pasta,
celery, chopped eggs and green onions. Add
dressing and toss to coat. Serve on lettuce leaves.
Serves 5
From Light & Tasty Magazine
|
|
member logon
