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