Shrimp Louis
Yield
4 servingsPrep
30 minCook
12 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | tablespoon |
dry mustard
|
|
| 1 | tablespoon |
water
|
|
| ¼ | cup |
yogurt, plain
|
|
| 2 | teaspoons |
yogurt, plain
|
|
| ¼ | cup |
mayonnaise, light
|
*
|
| 3 | tablespoons |
chili sauce
low-calorie |
|
| 3 | cups |
water
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | pound |
shrimp
small, unpeeled |
|
| ½ | pound |
asparagus
fresh |
|
| 4 | small |
tomatoes
cut into wedges and chill |
|
| 1 | each |
eggs
hard cooked, thinly sliced |
|
| 4 | cups |
lettuce leaves
torn |
*
|
| 1 ½ | cups |
cucumbers
thinly sliced, peeled, chilled |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
dry mustard
|
|
| 15 | ml |
water
|
|
| 59 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
yogurt, plain
|
|
| 59 | ml |
mayonnaise, light
|
*
|
| 45 | ml |
chili sauce
low-calorie |
|
| 7.1E+2 | ml |
water
|
|
| 5 | ml |
paprika
|
|
| 453.6 | g |
shrimp
small, unpeeled |
|
| 226.8 | g |
asparagus
fresh |
|
| 4 | small |
tomatoes
cut into wedges and chill |
|
| 1 | each |
eggs
hard cooked, thinly sliced |
|
| 946 | ml |
lettuce leaves
torn |
*
|
| 355 | ml |
cucumbers
thinly sliced, peeled, chilled |
|
| 1 | wedges |
lemon
|
*
|
Directions
Combine mustard and 1 teaspoon water into a small bowl.
Stir well.
Add yogurt, mayonnaise, chili sauce, paprika and water.
Stir well.
Cover and chill.
Bring 3 cups water to boil in a large saucepan.
Add shrimp.
Reduce heat and cook 3 minutes.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp; set aside.
Snap off tough ends of asparagus.
Remove scales.
Cover and cook in a small amount of boiling water 7 minutes or until crisp-tender and chill.
Arrange shrimp, asparagus, tomatoes, egg slices and cucumber evenly among 4 individual lettuce lined plates.
Garnish with lemon wedges.
Serve with dressing.
