This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise and sour cream. Best Foods and Hellman's mayonnaises are gluten-free.
"The onion is the truffle of the poor."
-Robert J. Courtine, Editor - Larousse Gastronomique
Shrimp salad was the summer special meal when I was a teenager. I lived near the shore and thereís nothing better than the simple combination of shrimp with celery, pickle relish and a little paprika stuffed into a hollowed out tomato to make it feel like summer. Unless, of course, itís the corn on the cob.... This variation is quick and easy and low in fat.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =about one cup salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This keep well for about 24 - 36 hours in the fridge and is better made the night before.
Serve with a 2 ounce Whole Wheat or gluten free roll.
|spray olive or grapeseed oil|
|1 lb||large shrimp (peeled and deveined)|
|2||ribs celery (diced)|
|1 Tbsp||white onion (minced)|
|2 Tbsp||reduced fat mayonnaise|
|4 Tbsp||fat free sour cream|
|2 cloves||garlic (minced)|
|1 Tbsp||sweet pickle relish|
|fresh ground black pepper (to taste)|
|4 large||tomatoes (cored and seeded)|
Place a large skillet over medium-high heat. When the pan is hot spray lightly with the oil and add the shrimp in batches small enough that the individual shrimp donít touch. Cook for about 3 - 4 minutes on each side and remove to a cutting board.
When the shrimp have cooled chop them into large 1/2 inch dice.
Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.
Chill well. When ready to serve stuff the tomatoes with equal amounts of shrimp salad.
Serving size = 1 cup salad with tomato
Servings = 4
Amount Per Serving
|Calories 210||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 3g||13%|
|Vitamin A 47%||Vitamin C 54%|
|Calcium 11%||Iron 19%|
|Vitamin K 39 mcg||Potassium 835 mg|
|Magnesium 70 mg|