Light Recipe -- Curried Shrimp Salad

LIGHT RECIPE

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The following recipe is adapted from ``Jane Brody's Good Food Book.''

Curried Shrimp Salad

5 luncheon servings

2 teaspoons olive oil

2 teaspoons curry powder

1 teaspoon finely minced fresh ginger

2/3 cup plain nonfat yogurt

2 cups cooked baby shrimp

1 cup raisins

1/2 cup coarsely chopped dry roasted cashews

1/2 cup finely chopped green onions, divided

Freshly ground black pepper to taste

1. In a small skillet heat the oil over medium heat and add the curry powder. Cook the mixture for about 30 seconds to eliminate the raw taste of the curry.

2. In a medium bowl mix the curry powder mixture with the ginger and yogurt. Stir in the shrimp, raisins, cashews and 1/4 cup of the green onions, mixing well. Add pepper to taste.

3. Garnish with the remaining green onions before serving.

Data per serving

Calories 246

Protein 16g

Fat 9g

Carbohydrates 31g

Sodium 144mg

Saturated fat 2g

Monounsaturated fat 5g

Polyunsaturated fat 2g

Cholesterol 100mg