Source: This delicious recipe is from thebook The South Beach Diet Quick & Easy Cookbook by ArthurAgatston, MD
Fresh lime, curry powder, and creamy sourcream make a zesty dressing for this refreshing summer salad.Try spooning it onto toasted whole-grain bread for a deliciousopen-faced sandwich.
Recipe: Shrimp and CelerySalad
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
11/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh orfrozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
Makes 4 (1 1/2 cups) servings. Prep Time:15 minutes.
Nutrition at a Glance: Per serving: 330calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 6 g carbohydrate,2 g dietary fiber, 670 mg sodium
Source: This recipe is from the book TheSouth Beach Diet Quick & Easy Cookbook by Arthur Agatston,MD
Published by Rodale; October 2005;$27.95US/$37.95CAN; 1-59486-292-3
Copyright © 2005 Arthur Agatston, MD
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