Macaroni-Shrimp Salad

Recipe Ingredients

4 1/2 cups	1066ml	Water
1 lb	454g / 16oz	Unpeeled medium fresh shrimp
1 1/2 cups	355ml	Cooked elbow macaroni
1 cup	237ml	Frozen peas - thawed
2		Hard-cooked eggs - chopped
1		Bell pepper - chopped (medium)
1/2 cup	73g / 2.6oz	Chopped pimento
1 tablespoon	15ml	Chopped onion
1/4 cup	59ml	Lite sour cream
1/2 cup	118ml	Lite mayonnaise
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Lettuce leaves - for serving
		Paprika - as needed

Recipe Instructions

Bring the water to a boil; add the shrimp and cook 3 to 5 minutes. Drain well and rinse with cold water. Chill. Peel and devein shrimp.

In a large bowl, combine the shrimp and all ingredients except the mayonnaise, salt, and pepper. Toss well. Whisk together the mayonnaise, salt, and pepper and pour over shrimp mixture, tossing gently. Chill.

Spoon the salad onto lettuce leaves and sprinkle with paprika to serve.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Medium-Fat Meat, 1 Starch.

Nutrition Facts: Calories 234; Calories from Fat 86; Total Fat 10g; Saturated Fat 2g; Cholesterol 190mg; Sodium 515mg; Carbohydrate 18g; Dietary Fiber 4g; Sugars 5g; Protein 18g.

Source:
American Diabetes Association at http://www.diabetes.org

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