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Shrimp Salad in Melon Cups

Yield 2 servings.
Serve this main-dish salad with slices of Carrot-Pineapple Bread.

Ingredients

  • 1 pound unpeeled medium-size fresh shrimp
  • 3 cups water
  • 1/3 cup nonfat sour cream alternative
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped onion
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon curry powder
  • 1 small cantaloupe
  • 2 green leaf lettuce leaves

Nutrition Information

  • calories 215
  • caloriesfromfat 8 %
  • fat 1.9 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.4 g
  • carbohydrate 20.8 g
  • fiber 0.0 g
  • cholesterol 221 mg
  • iron 0.0 mg
  • sodium 453 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.

  2. Combine sour cream and next 5 ingredients, stirring well. Add sour cream mixture to shrimp, and toss gently. Cover and chill thoroughly.

  3. Cut cantaloupe in half crosswise with a sharp knife to form 2 large cups; remove and discard seeds. If needed, slice about 1/8 inch from bottom of each melon half so that it will sit flat. Spoon shrimp mixture evenly into lettuce-lined cantaloupe halves.

Cooking Light Light Cooking for Two