Shrimp Salad with Chives and Tarragon
This delightful salad can be served on a bed of lettuce or in a toasted roll.
Makes 6 Servings
Prep Time: 10 minutes
Total Time: 20 minutes
Ease of Preparation: Easy
2 lb. large cooked shrimp (31 to 40 per lb.)
3/4 cup finely chopped celery with leaves
3/4 cup diced cucumber, seeded and peeled
1/2 cup low fat mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbs. finely chopped fresh tarragon
1 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper
Salt to taste
1. Cut shrimp into 1/2- to 3/4-inch pieces.
2. In a large bowl, stir the celery, cucumber, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt and pepper. Serve on a bed of lettuce.
3. Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.
Nutritional Notes: per serving no roll included: Calories 220; Fat 5g; (Sat 0.5g; Mono 0g; Poly < 1g); Carbohydrates 4g; Protein 38g; Sodium 630mg; Cholesterol 305mg; Fiber 1g.