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Shrimp Salad With Sugar Snap Peas

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  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
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 8 Drop

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.

Recipe Summary

Difficulty Level: 
Side Dish

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