Shrimp Salad With Sugar Snap Peas Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 Small new potatoes1 1⁄4 Pound, cut into 3/4 inch cubes but not peeled (10 In Number)
 Medium shrimp1 Pound, shelled and deveined
 Frozen sugar snap peas8 Ounce, thawed and drained (1 Package)
 Sweet red pepper1 Medium, cored, seeded, and cut into 1/2 inch squares
 Celery stalks2 Medium, diced
 Reduced fat sour cream/1/4 cup mayonnaise mixed with 1/4 cup plain low-fat yogurt1⁄2 Cup (8 tbs)
 Lemon juice1⁄4 Cup (4 tbs) (Freshly Squeezed Preferred)
 Snipped fresh dill/1/2 teaspoon dill weed2 Tablespoon
 Dijon mustard2 Teaspoon
 Salt1⁄2 Teaspoon
 Hot pepper sauce8 Drop

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 238

% Daily Value*

Total Fat 26 g40.8%

Saturated Fat 11.7 g58.7%

Trans Fat 0 g

Cholesterol 729.7 mg

Sodium 2811.2 mg117.1%

Total Carbohydrates 84 g28%

Dietary Fiber 16.6 g66.3%

Sugars 17.7 g

Protein 113 g226.3%

Vitamin A 208.6% Vitamin C 647.6%

Calcium 65.9% Iron 107.9%

*Based on a 2000 Calorie diet


ln a large saucepan of boiling water, cook the potatoes, uncovered, over moderate heat for 10 minutes.
Add the shrimp, peas, and pepper, and cook, uncovered, 3 minutes more.
Drain well in a colander.
Place the celery on top.
For the dressing: Combine the sour cream, lemon juice, dill, mustard, salt, and red pepper sauce in a large serving bowl.
Add the drained potato-shrimp mixture and toss well to mix.