MEXICAN SHRIMP SALAD
List of Ingredients
MEXICAN SHRIMP SALAD
Servings: 5
Source: "The New American Heart Association Cookbook"
INGREDIENTS:
- 2-1/2 quarts water
- 1-1/2 pounds raw medium-size shrimp, shells on
- 2 teaspoons liquid crab-and-shrimp boil
- 1/2 cup sliced green onions (4 to 5 medium)
- 1/3 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise
dressing
- 1/3 cup plain nonfat or low-fat yogurt
- 2 tablespoons chili sauce
- 1 tablespoon chopped fresh cilantro (optional)
- 2 teaspoons prepared horseradish
- 1 teaspoon chili powder
- 1/2 teaspoon grated lime zest
- Red hot-pepper sauce to taste
- 3 cups coarsely chopped fresh spinach (6 to 8 ounces)
- 1/3 medium jicama (about 12 ounces)
DIRECTIONS:
1. Pour water into a large saucepan and bring to a boil over high heat.
Add shrimp and crab-and-shrimp boil. Return to boil, remove from heat, and
set aside for 5 minutes, or until shrimp turn pink. Drain shrimp in colander
and run under cool water. Peel and devein, and cut shrimp in half lengthwise to
retain C shape.
2. In a large bowl, combine green onions, mayonnaise, yogurt, chili sauce,
cilantro, horseradish, chili powder, lime zest, and hot-pepper sauce. Add shrimp and
stir well. Cover and refrigerate for at least 2 hours to allow flavors to blend.
3. To serve, toss together spinach and jicama in a large bowl. Place on plates
and spoon shrimp mixture on top.
Nutritional Information Per Serving:
Calories: 140; Fat: 1 gram; Carbohydrates: 12 grams;
Protein: 19 grams; Sodium: 441 mg; Cholesterol: 162 mg;
Fiber: 4 grams. Exchanges: 2-1/2 Vegetables; 2-1/2 Low-Fat MeatRecipe
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