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If you prefer to use frozen shrimp, use the preo-cooked type and boil only until thawed and heated through.
Continue with the recipe from that point.
You can replace the shrimp in this recipe with scallops, if you prefer them, just take care not to overcook them.
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| Italian Shrimp Salad |
Ingredients
(8 servings - 234 calories per serving)
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| 3 pounds |
shrimp, cleaned and deveined |
| 1 tbsp |
old bay seasoning or shrimp seasoning |
| 1/2 medium |
onion, peeled and sliced |
| 5 oz |
water chestnuts, sliced |
| 2 tbsp |
low-calorie Italian salad dressing |
| 2 tbsp |
fresh dill, chopped |
| 1 medium |
tomatoes |
| 6 whole |
button mushrooms, sliced |
| 1 tsp |
parsley |
| 1 medium head |
romaine lettuce |
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- In large pot, boil 6 quarts of water.
- Add seasoning (old bay or shrimp).
- Add shrimp.
- Boil until shrimp is cooked taking care not to overcook.
- Drain and rinse under cold water.
- In large mixing bowl, toss shrimp with onion, water chestnuts, and dressing.
- Sprinkle with dill.
- Toss lightly.
- Arrange lettuce leaves on 8 serving plates.
- Top with shrimp mixture.
- Arrange tomatoes and mushrooms around shrimp.
- Serve with lemon wedges, if desired.
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