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Name: Shrimp Salad with Spring Pea Mix
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 12 large Eggs; 1 lemon; 3 sprigs fresh dill leaves chopped, stems reserved; 12 oz shelled and deveined shrimp 16-20 count; 12 oz yukon gold potatoes scrubbed and cut into 1/2 in chunks; salt and pepper; 12 oz sugar snap peas strings removed, cut in half at an angle; 1 1/2 cup frozen peas; 1 cup low fat plain yogurt; 1 tbs Dijon mustard; 1/2 cup finely chopped red onion; 3 stalks Celery finely chopped; 1 tbs White wine vinegar; 2 tbs olive oil

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INGREDIENTS

12 large Eggs
1 lemon
3 sprigs fresh dill ; leaves chopped, stems reserved
12 oz shelled and deveined shrimp ; 16-20 count
12 oz yukon gold potatoes ; scrubbed and cut into 1/2 in chunks
salt and pepper
12 oz sugar snap peas ; strings removed, cut in half at an angle
1 1/2 cup frozen peas
1 cup low fat plain yogurt
1 tbs Dijon mustard
1/2 cup finely chopped red onion
3 stalks Celery ; finely chopped
1 tbs White wine vinegar
2 tbs olive oil

Servings

INSTRUCTIONS

1. In a 4 qt saucepan boil eggs. Remove hb eggs to colander. rinse eggs under cold water until cool enough to handle and remove shells. Cut in quarters and set aside 12 quarters for garnish.

2. From lemon, squeeze 3 tbs juice and reserve. To same saucepan of water, add lemon rind and dill stems. heat to boiling on high. Add shrimp. Reduce heat to maintain bare simmer, and cook 3 minutes or until shrimp just turn opaque throughout. Drain and rinse under cold water to cool and drain again. Discard lemon rind and stems.

3. In same pan place potatoes and just enough water to cover. Add salt and heat to boiling on high. cover and reduce to simmer for 15 minutes or until just tender. drain well.

4. While potatoes cook, heat 3 qt saucepan of water to boiling on high. Add snap peas and frozen peas. cook 2 minutes or until bright green. drain well.

5. In large bowl whisk yogurt, mustard, 1 tbs lemon juice, 1/4 each salt and pepper. add hot potatoes, onion, celery, shrimp eggs and half of chopped dill. Fold gently until well combined.

6. in another large bowl whisk vinegar, oil, 2 tbs lemon juice, and 1/8 tsp each salt and pepper, add all peas and remaining dill. Toss until well coated.

7. Spoon shrimp salad into center of serving platter and then spoon pea mixture around. Garnish with reserved quarters and serve immediately.

NOTES

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Shrimp Salad with Spring Pea Mix

12 large Eggs
1 lemon
3 sprigs fresh dill leaves chopped, stems reserved
12 oz shelled and deveined shrimp 16-20 count
12 oz yukon gold potatoes scrubbed and cut into 1/2 in chunks
 salt and pepper
12 oz sugar snap peas strings removed, cut in half at an angle
1 1/2 cup frozen peas
1 cup low fat plain yogurt
1 tbs Dijon mustard
1/2 cup finely chopped red onion
3 stalks Celery finely chopped
1 tbs White wine vinegar
2 tbs olive oil

1. In a 4 qt saucepan boil eggs. Remove hb eggs to colander. rinse eggs under cold water until cool enough to handle and remove shells. Cut in quarters and set aside 12 quarters for garnish.
2. From lemon, squeeze 3 tbs juice and reserve. To same saucepan of water, add lemon rind and dill stems. heat to boiling on high. Add shrimp. Reduce heat to maintain bare simmer, and cook 3 minutes or until shrimp just turn opaque throughout. Drain and rinse under cold water to cool and drain again. Discard lemon rind and stems. 
3. In same pan place potatoes and just enough water to cover. Add salt and heat to boiling on high. cover and reduce to simmer for 15 minutes or until just tender. drain well. 
4. While potatoes cook, heat 3 qt saucepan of water to boiling on high. Add snap peas and frozen peas. cook 2 minutes or until bright green. drain well.
5. In large bowl whisk yogurt, mustard, 1 tbs lemon juice, 1/4 each salt and pepper. add hot potatoes, onion, celery, shrimp eggs and half of chopped dill. Fold gently until well combined. 
6. in another large bowl whisk vinegar, oil, 2 tbs lemon juice, and 1/8 tsp each salt and pepper, add all peas and remaining dill. Toss until well coated. 
7. Spoon shrimp salad into center of serving platter and then spoon pea mixture around. Garnish with reserved quarters and serve immediately.

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Nutrition

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Serving Size: 1 Serving (565g)
Recipe Makes: 6 Servings

Calories: 508
Calories from Fat: 246 (48%)

Amt Per Serving		% DV

	Total Fat 27.4g	37 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 3.8g
Cholesterol 1068.4mg		329 %
Sodium 515.6mg		18 %
Potassium 950mg		25 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 22.3g
Protein 39.1g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 508

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