Shrimp louis
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | tablespoon | Dry Mustard |
| 1 | tablespoon | Water |
| ¼ | cup | + 2 T. Plain Yogurt |
| ¼ | cup | Low Calorie Mayonnaise |
| 3 | tablespoons | Low Cal. Chili Sauce |
| 3 | cups | Water |
| 1 | teaspoon | Paprika |
| 1 | pounds | Unpeeled Small Shrimp |
| ½ | pounds | Fresh Asparagus |
| 4 | smalls | Tomatoes, Cut Into |
| Wedges & Chilled | ||
| 1 | Hard Cooked Egg Thinly | |
| Sliced | ||
| 4 | cups | Torn Leaf Lettuce |
| 1½ | cup | Thinly Sliced, Peeled |
| Cucumber Chilled | ||
| Lemon Wedges (Opt) | ||
Directions
Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp.
Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill.
Peel & Devein Shrimp; Set Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges.
Serve With Dressing.
About 189 Calories Per Salad & About ¼ C. Dressing.
Fat 6.9. Chol. 181