Shrimp Salad in Melon Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve this main-dish salad with slices of Carrot-Pineapple Bread. Ingredients:
1 pound unpeeled medium-size fresh shrimp |
3 cups water |
1/3 cup nonfat sour cream alternative |
2 tablespoons finely chopped celery |
1 tablespoon finely chopped onion |
2 teaspoons lemon juice |
1/8 teaspoon salt |
1/8 teaspoon curry powder |
1 small cantaloupe |
2 green leaf lettuce leaves |
Directions:
1. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.
2. Combine sour cream and next 5 ingredients, stirring well. Add sour cream mixture to shrimp, and toss gently. Cover and chill thoroughly.
3. Cut cantaloupe in half crosswise with a sharp knife to form 2 large cups; remove and discard seeds. If needed, slice about 1/8 inch from bottom of each melon half so that it will sit flat. Spoon shrimp mixture evenly into lettuce-lined cantaloupe halves.
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