Hot Seafood Salad
|Uncooked medium shrimp||3⁄4 Pound|
|Celery stalks||3 Medium|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Reduced-calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Grated onion||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Creole mustard||2 Teaspoon|
|Red peppers||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Grated parmesan cheese||2 Tablespoon|
Bring water to a boil; add shrimp, and reduce heat.
Drain well; rinse with cold water.
Let shrimp cool; peel and devein.
Cut each shrimp in half.
Combine cooked shrimp and next 3 ingredients in a bowl; stir well.
Combine mayonnaise, onion, lemon juice, Worcestershire sauce, mustard, and red pepper in a small bowl.
Add to shrimp mixture; stir until well blended.
Spoon shrimp mixture into 6 baking shells or 6-ounce custard cups coated with cooking spray.
Sprinkle 1 teaspoon Parmesan cheese over each.
Bake at 350Â° for 15 minutes or until thoroughly heated.
Garnish with parsley.