SHRIMP SHELL SALAD

Shrimp Shell Salad image

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

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-boiled large 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

Steps:

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., 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.

Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 835mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges