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Creole Shrimp Salad

none

2 green onions; cut 1" pieces
1/2 celery stalk; cut 1" pieces
2 tablespoons coarsely-chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove; cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1 dash hot sauce
2 pounds medium shrimp; cooked, peeled,
and de-veined

In a food processor, process all ingredients (except shrimp) until fairly
smooth. Transfer to a large bowl.

Toss shrimp in dressing. Chill one hour.

To serve, line 6 plates with shredded lettuce and divide shrimp on top.

This recipe yields 6 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 19.5 grams
Fat: 6 grams
Calories: 139

Description:
"Our mayo-less shrimp salad was inspired by the vibrant flavors of Creole
cuisine."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 7g Fat (32.7%
calories
from fat); 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 230mg
Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat;
0
Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan