This pasta salad has a dressing that reminds me of a remoulade, which is a kicked-up mayonnaise that can have different additions — this one being milder, with no Cajun spice.

If it gets dry as it rests, add a bit of low-fat milk, broth or even pickle juice, to moisten it.

Low-Fat Shrimp Salad

 

12 ounces whole-grain macaroni, cooked, drained and cooled

1 pound shrimp, cooked and peeled

4 hard-boiled egg whites, chopped

1/2 cup onion, finely chopped

1/2 cup celery, finely chopped

1/3 cup black olives, chopped

3/4 cup light mayonnaise

1/2 cup low-sodium dill pickles, chopped fine

1 teaspoon fresh lemon juice

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1/3 cup ketchup

Hot sauce, to taste

Place macaroni in large bowl. Add shrimp, egg whites, onion, celery and olives.

In small bowl, combine mayonnaise, pickles, lemon juice, Worcestershire sauce, Dijon mustard, ketchup and hot sauce.

Pour dressing over macaroni mixture, stir to combine.

Chill in refrigerator several hours to enhance the flavor.

Makes eight servings, each with about: 295 calories; 7 gm fat; 95 mg cholesterol; 454 mg sodium; 41 gm carbohydrates; 20 gm protein; 4 gm fiber.

Spicy Shrimp Patties

 

1/4 cup l ow-calorie mayonnaise

2 eggs, lightly beaten

1 teaspoon fresh lemon juice

Dash hot sauce, or to taste

Dash cayenne pepper

1/4 teaspoon seafood seasoning

1 tablespoon finely chopped fresh parsley

1 tablespoon celery leaves, finely chopped

2 tablespoons fresh gluten-free bread crumbs 

1/2 pound frozen bay shrimp, defrosted

Spray a large skillet with nonstick cooking spray.

Combine all ingredients in bowl, except shrimp, mix well. Add shrimp, mix well. Form into 12 small patties, sauté in skillet, cooking 1-1/2 minutes each side. Cool slightly before serving.

Tip: You can prepare patties in advance and refrigerate.

Each three-patty serving contains: 134 calories; 8 gm fat; 154 mg cholesterol; 191 mg sodium; 6 gm carbohydrates; 10 gm protein; 1 gm fiber.

 

JEANNE JONES is an author and acknowledged leader in the field of light cuisine.

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