Shrimp and Cucumber Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Serve on a bed of lettuce if you like. Adapted from Diabetic Cooking for Everyone , by Carol Gelles. Exchange: 4 very lean meat, 3/4 vegetable, 3/4 fat. If fat-free yogurt and mayonnaise are used, fat exchange becomes 1/4. Ingredients:
1 1/4 lbs shrimp |
1/3 cup plain yogurt (not vanilla) |
1 tablespoon mayonnaise |
1 tablespoon finely chopped scallion (white and green) |
1 tablespoon finely chopped fresh parsley |
1/2 garlic clove, minced (grated is easier) |
1 teaspoon fresh tarragon (dried is flavorless) |
4 cups peeled and sliced cucumbers |
Directions:
1. Cook the shrrimp in boiling salted water 3 to 5 minutes, until no longer translucent. Drain and place in a bowl of ice water to chill. Shell and de-vein the shrimp, then cut in half lengthwise. Set aside in the fridge in a large bowl.
2. In a medium bowl, combine the remaining ingredients except cucumber. Whisk to combine.
3. Add dressing and cucumbers to the large bowl of shrimp. Toss to combine. Serve immediately, as cucumbers will weep moisture over time and dilute the dressing.
|
|