Fire & Ice Shrimp Salad

18 Jul

 This week, it has been piping hot in much of the country.  In our area, the heat and humidity have combined to make the outside feel like a sauna.  The kind of sauna that I would love at a spa, but hate to encounter every time I step out the door.  This kind of heat makes doing anything feel awfully taxing, especially cooking.  Yesterday, the idea of turning on the stove, oven, or even the microwave seemed almost more than I could bear (side note: I would have made the worst pioneer ever). 

I pulled a bag of shrimp from the freezer and thawed 6 oz (for the size I was using, there were 18 shrimp).  After thawing, I removed the tails and chopped them up, then added some chopped veggies.  This completed the work portion of the recipe, which was good because I was hot already.  I made a light dressing using reduced-fat mayo and greek yogurt, then tossed in a bit of heat with garlic and tabasco.  There are more ingredients and actual measurements below, but my point is this: the entire recipe is complete after a bit of chopping and stirring. 

This recipe is easy, delicious and flavorful.  Having said that, I feel like I should also point out that if you have children like mine, they will not eat this.  But that is okay, because you will want to keep it all for yourself.

Fire & Ice Shrimp Salad
Serves: 3
Serving Size:  ½ c.

6 oz. cooked shrimp, peeled and chopped
1 roma  tomato, seeded and chopped
½ cucumber, peeled, seeded, and chopped
1 green onion, chopped
2 T. reduced fat mayo
2 T. greek yogurt
1 clove garlic, chopped
1 t. lemon juice
1 t. water
½ t. Worcestershire
6 shakes tabasco

In a large bowl, add shrimp, tomato, cucumber, and green onion; stir to combine.

In a food processor, add mayo through Tabasco and pulse until well blended.  Spoon onto shrimp mixture and stir well until everything is mixed and evenly coated. 

Refrigerate for at least one hour, stir, then serve.

Notes:

  • This salad can be eaten with a fork or placed on top of lettuce leaves for a pretty side dish or starter.
  • I served it as a light lunch and used bell pepper, cucumber, and crackers to scoop up the shrimp salad.  The calories will vary based on what you serve as the sides for this dish.  Veggies are the lowest (1/3 bell pepper = 12 calories, 1/3 cucumber = 15 calories, flatbread crackers = 10 calories each)
  • This salad has a slight kick to it.   Adjust the heat by increasing or decreasing the amount of Tabasco.
  • This can be made up to 2 days ahead, but is best on day one.
  • This can easily be made non-dairy by substituting non-dairy sour cream for the greek yogurt. 

 Estimated Calories:  81 cal/serving (salad alone),  178 cal/serving (as shown in photo with sides for scooping)

Print it: Fire & Ice Shrimp Salad

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