Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 OH yum, this looks good. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of LaFrance-Wolf Sent: Thursday, June 05, 2008 8:54 PM To: Blind-DiabeticsYahoogroups (DOT) Com; Acb-DiabeticsAcb (DOT) Org Subject: summer shrimp salad SUMMER SHRIMP SALAD Yield: 4 servings Source: " Express Lane Diabetic Cooking " Info: http://diabeticgour <http://diabeticgourmet.com/book_archive/details/9.shtml> met.com/book_archive/details/9.shtml INGREDIENTS - 1 pound frozen cooked medium shrimp - 5 ounces frozen peas - 1/2 cup low-fat mayonnaise - 2 tablespoons minced green onion - 1/4 cup minced celery - 1/4 cup chopped roasted red bell pepper - 1 teaspoon garlic salt - 1 teaspoon paprika - 1 teaspoon black pepper - 1/2 teaspoon cumin - 1/2 teaspoon oregano - Salt to taste - 8 tomato wedges DIRECTIONS Thaw the shrimp and peas thoroughly. In a large bowl, mix the thawed shrimp and peas with the mayonnaise, celery, green onion, red bell pepper, and spices. Refrigerate for 1 hour. Serve with tomato wedges. Nutritional Information Per Serving (3-4 ounces shrimp): Calories: 188, Fat: 3 g, Cholesterol: 190 mg, Sodium: 808 mg, Carbohydrate: 16 g, Dietary Fiber: 3 g, Sugars: 10 g, Protein: 23 g Diabetic Exchanges: 1 Carbohydrate, 3 Very Lean Meat Quote Link to comment Share on other sites More sharing options...
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