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SHRIMP LOUIS

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 tb Dry Mustard

    2. 1 tb Water

    3. 1/4 c 

    4. 2 T. Plain Yogurt

    5. 1/4 c Low Calorie Mayonnaise

    6. 3 tb Low Cal. Chili Sauce

    7. 3 c Water

    8. 1 ts Paprika

    9. 1 lb Unpeeled Small Shrimp

    10. 1/2 lb Fresh Asparagus

    11. 4 sm Tomatoes, Cut Into Wedges and Chilled

    12. 1 Hard Cooked Egg Thinly Sliced

    13. 4 c Torn Leaf Lettuce

    14. 1 

    15. 1/2 c Thinly Sliced, Peeled Cucumber Chilled Lemon Wedges (Opt)

    Instructions Jump to Ingredients ↑

    1. Combine Mustard and 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika and Water. Stir Well. Cover and Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat and Cook 3 Min. Drain Well; Rinse With Cold Water. Chill. Peel and Devein Shrimp; Set Aside. Snap Off Tough Ends Of Asparagus. Remove Scales. Cover and Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender and Chill. Arange Shrimp, Asparagus, Tomatoes, Egg Slices and Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With Dressing. About 189 Calories Per Salad and About 1/4 C. Dressing. Fat 6.9. Chol.

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