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
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