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Shrimp Salad in Melon Cups


Thursday, January 01, 2004
Seafood/Appetizers-Side Dish
2 servings.
1 lb. unpeeled medium-size fresh shrimp
3 C. water
1/3 C. nonfat sour cream alternative
2 T. finely chopped celery
1 T. finely chopped onion
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. curry powder
1 small cantaloupe
2 green leaf lettuce leaves
Peel and devein shrimp. Bring water to a boil; add shrimp and cook 3-5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.

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.

Nutrition Facts:
215 calories, calories from fat 8%, 1.9g fat, 0.6g saturated fat, 20.8g carbohydrate, 28.4g protein, 221mg cholesterol, 453mg sodium

Lesley Ramsey, RD, LD
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