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Seafood Salad Supreme

Microwaverina's picture
Ingredients
  Medium shrimp 1 Pound, peeled and deveined
  Lemon juice 1⁄4 Cup (4 tbs)
  Small red potatoes 1 Pound, quartered
  Water 2 Tablespoon
  Green beans 8 Ounce, halved
  Cooked chickpeas 2 Cup (32 tbs)
  Sweet red pepper 1 Small, thinly sliced
  Halved olives 1⁄4 Cup (4 tbs) (Ripe)
  Low-fat mayonnaise 1⁄4 Cup (4 tbs)
  Nonfat yogurt 1⁄4 Cup (4 tbs)
  Buttermilk 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Dried oregano 1⁄8 Teaspoon
  Dried basil 1⁄8 Teaspoon
Directions

In a 10" round casserole, arrange the shrimp with their tails pointing toward the center.
Sprinkle with 2 tablespoons of the lemon juice.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the shrimp just begin to turn opaque.
Let stand for 1 to 2 minutes.
Drain and chill.
In a 1-quart casserole, combine the potatoes and water.
Cover with a lid.
Microwave on high for 4 minutes.
Stir, cover, and microwave on high for 3 to 5 minutes, or until tender.
Using a slotted spoon, transfer the potatoes to a colander; reserve the liquid in the casserole.
Rinse the potatoes with cold water, drain well, and place in a large serving bowl.
Add the beans to the water remaining in the casserole.
Cover with a lid and microwave on high for 2 minutes.
Stir, cover, and microwave on high for 2 to 3 minutes, or until crisp-tender.
Transfer to a colander, rinse with cold water, and drain well.
Add to the bowl with the potatoes.
Stir in the chick-peas, red peppers, olives, and shrimp.
In a small bowl, whisk together the mayonnaise, yogurt, buttermilk, mustard, black pepper, oregano, basil, and the remaining 2 tablespoons lemon juice.
Pour over the shrimp mixture and toss gently to coat.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Shrimp
Interest: 
Healthy

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