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Shrimp Salad With Sugar Snap Peas Recipe
|Small new potatoes||1 1⁄4 Pound, cut into 3/4 inch cubes but not peeled (10 In Number)|
|Medium shrimp||1 Pound, shelled and deveined|
|Frozen sugar snap peas||8 Ounce, thawed and drained (1 Package)|
|Sweet red pepper||1 Medium, cored, seeded, and cut into 1/2 inch squares|
|Celery stalks||2 Medium, diced|
|Reduced fat sour cream/1/4 cup mayonnaise mixed with 1/4 cup plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs) (Freshly Squeezed Preferred)|
|Snipped fresh dill/1/2 teaspoon dill weed||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Hot pepper sauce||8 Drop|
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
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.