Creole Shrimp Salad
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2 green onions; cut 1" pieces 1/2 celery stalk; cut 1" pieces 2 tablespoons coarsely-chopped parsley 2 tablespoons canola oil 1 tablespoon prepared horseradish 2 teaspoons white wine vinegar 1 garlic clove; cut in half 2 teaspoons Dijon mustard 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1 dash hot sauce 2 pounds medium shrimp; cooked, peeled, and de-veined
Crockpot Chinese Turkey SoupCrockpot Chinese Turkey Soup none 8 2 oz turkey breast slices *Turkey breasts; fresh, about 1 pound 1/2 cup celery; sliced diagonally 8 fresh mushrooms 2 10 oz cans chicken broth; (14 3/4 ounce) 1...
In a food processor, process all ingredients (except shrimp) until fairly smooth. Transfer to a large bowl.
Toss shrimp in dressing. Chill one hour.
To serve, line 6 plates with shredded lettuce and divide shrimp on top.
This recipe yields 6 servings.
Carbohydrates: 1.5 grams Net Carbs: 1 grams Fiber: 0.5 grams Protein: 19.5 grams Fat: 6 grams Calories: 139
Description: "Our mayo-less shrimp salad was inspired by the vibrant flavors of Creole cuisine." Source: S(Formatted for MC6): "06-24-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 207 Calories; 7g Fat (32.7% calories from fat); 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 230mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 6 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
-- -Alan
