SHRIMP LOUIS

09.09.2008 | Author: Cook | Posted in Asparagus
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SHRIMP LOUIS


Servings: 4
Ingredients: 

  • 1/4 tb Dry Mustard
    • 

  • 1 tb Water
    • 

  • 1/4 c    2 T. Plain Yogurt
    • 

  • 1/4 c  Low Calorie Mayonnaise
    • 

  • 3 tb Low Cal. Chili Sauce
    • 

  • 3 c  Water
    • 

  • 1 ts Paprika
    • 

  • 1 lb Unpeeled Small Shrimp
    • 

  • 1/2 lb Fresh Asparagus
    • 

  • 4 sm Tomatoes, Cut Into
    • 

  • Wedges and Chilled
    • 

  • 1    Hard Cooked Egg Thinly
    • 

  • Sliced
    • 

  • 4 c  Torn Leaf Lettuce
    • 

  • 1 1/2 c  Thinly Sliced, Peeled
    • 

  • Cucumber Chilled
    • 

  • Lemon Wedges (Opt)
    •

Combine Mustard and 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt,
Mayonnaise, Chili Sauce, Paprika and Water. Stir Well. Cover and Chill. Bring 3
C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat and Cook 3
Min. Drain Well; Rinse With Cold Water. Chill. Peel and Devein Shrimp; Set
Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover and Cook in A Small
Amount Of Boiling Water 7 Min. OR Until Crisp-Tender and Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices and Cucumber Evenly Among 4
Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With
Dressing.
About 189 Calories Per Salad and About 1/4 C. Dressing.
Fat 6.9. Chol. 181

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