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Macaroni-Shrimp Salad

Ingredients: 

4 1/2 cups water
1 pound unpeeled medium fresh shrimp
1 1/2 cups cooked elbow macaroni
1 cup frozen peas thawed
2 hard-cooked eggs chopped
1 medium bell pepper chopped
1/2 cup chopped pimento
1 tablespoon chopped onion
1/4 cup lite sour cream
1/2 cup lite mayonnaise
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Lettuce leaves for serving
Paprika as needed

Yield: 

6 Servings

Method: 

Bring the water to a boil; add the shrimp and cook 3 to 5 minutes. Drain well and rinse with cold water. Chill. Peel and devein shrimp.

In a large bowl, combine the shrimp and all ingredients except the mayonnaise, salt, and pepper. Toss well. Whisk together the mayonnaise, salt, and pepper and pour over shrimp mixture, tossing gently. Chill.

Spoon the salad onto lettuce leaves and sprinkle with paprika to serve.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Medium-Fat Meat, 1 Starch.

Nutrition Facts: Calories 234; Calories from Fat 86; Total Fat 10g; Saturated Fat 2g; Cholesterol 190mg; Sodium 515mg; Carbohydrate 18g; Dietary Fiber 4g; Sugars 5g; Protein 18g.