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Ingredientes
- 2 c. water
- 1/2 tsp liquid crab boil
- 1/4 tsp salt
- 1 lb peeled shrimp
- 2 tsp shrimp stock
- 3 tsp lemon juice
- 1/2 c. mayonnaise
- 1/4 x chopped celery
- 1/4 x chopped red bell pepper
- 2 x boiled Large eggs shelled and minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp minced green onion
- 1 tsp chopped parsley Assorted Greens Tomato slices Assorted Veggies
Direcciones
- Combine water, liquid crab boil & salt in small saucepot, bring to boil, add in shrimp and cook for about 10 min, or possibly till done. Drain shrimp reserving shrimp stock. Refrigerateshrimp.
- In a medium size bowl, combine reserved shrimp stock, lemon juice, mayonnaise, celery, red bell pepper, boiled Large eggs, salt, black pepper, green onion and parsley.
- Mix in chilled shrimp, green onion and parsley. Allow to refrigerateunder refrigeration for 30 min.
- Place scoop of shrimp salad over a bed of assorted greens and garnish with a slice of tomato and veggies.
- Yield: 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 246 | 67% |
| Total Fat 27.69g | 35% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 791mg | 33% |
| Potassium 278mg | 8% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.7g | 0% |
| Protein 26.28g | 42% |
