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Category:Pastas - Author:Webmaster- Contributor:

Shrimp, Mayhonaise and Radish Pasta Salad

Ingredient:

1 1/2 lbs frozen shrimp, defrosted, dried off on paper towel
3/4 cup light mayonnaise
2-3 T fresh lemon juice, more to taste
4 scallions, sliced in thin rounds
8 radishes, washed, sliced in thin rounds
cayenne pepper, a dash
3 T fresh parsley, chopped
3/4 lb conchiglie, (shells) or fusilli (screws)

Direction:

Set pasta water to boil.

Cook the shrimp as per instructions on package. Do not overcook.

Remove from heat, drain and allow to cool.

Prepare radishes and scallions.

Meanwhile, cook the pasta.

Drain when al dente.

Rinse with cold water to stop cooking process and prevent from sticking.

Drain again.

Place the pasta in a large serving bowl.

Mix in the mayonnaise, the lemon juice, salt and pepper.

Add the rest of the ingredients and toss, mixing well.

Sprinkle with a dash of cayenne pepper, or if you prefer Tabasco sauce.

Place in refrigerator for an hour or more.

Serve cold.

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Pick of the Week

Title:Double Cranberry Salad - Author: - Contributor:

Ingredient:
Serves:8
CarbsPerServing:3.125g Effort:Easy
Ingredients:
Double Cranberry Salad
2 ½ cups Diet Iced
Botanicals(Cranberry-Raspberry) – zero carbs
1 large package Cranberry Jell-O ( about 8 Carbs???)
½ cup chopped celery1/2 cup chopped pecans 1 ½ cups cottage cheese
1/8 cup mayonnaise

Direction:
How to Prepare:
Bring Botanicals to boil. Stir in Jell-O until dissolved.Chill until partially set
(thickened –but not solid Pour ½ in 8x8x2 inch glass pan. Stir ½ cup celery &
½ cup nuts into pan—add additional celery & nuts to remaining Jello. Chill 8x8
pan & remaining Jell-O mixture---until Jell-O is firm.Mix together cottage cheese
& Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm warm slightly in microwave & pour over cottage cheese.Chill until firm. Cut into 8
servings.
NOTES : Carbs for Cranberry Jello not included in above total – adjust accordingly