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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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My mother came up with this lovely salad when she lived in Anchorage, Alaska, and I modified it to make it lower in fat. Instead of buying small shrimp and chopping them, I often use salad shrimp. —Adrienne Barbe of Litchfield, Connecticut Ingredients:
1 cup fat-free mayonnaise |
1/2 cup seafood cocktail sauce |
1 teaspoon prepared horseradish |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried basil |
1/4 teaspoon celery seed |
1/8 teaspoon pepper |
2 hard-cooked eggs |
2 cups cooked small shrimp, divided |
2 cups cooked small pasta shells |
3 celery ribs with leaves, chopped |
3 green onions, thinly sliced |
5 lettuce leaves |
Directions:
1. For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp.
2. In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp. Yield: 5 servings.
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