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

Recipe by Oxmoor House January 1995

Gallery

Recipe Summary

Yield:
2 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

215 calories; calories from fat 8%; fat 1.9g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 28.4g; carbohydrates 20.8g; fiber 0g; cholesterol 221mg; iron 0mg; sodium 453mg; calcium 0mg.
Advertisement
Advertisement