Shrimp and Cucumber Salad

Serves: 4
Total Calories: 179


1 cup shrimp small, cooked, peeled, and cleaned
3 cucumbers
1 tablespoon salt
1/2 cup sour cream dairy
1 tablespoon mayonnaise
1 1/2 teaspoons lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1/4 teaspoon dill weed
1 head lettuce shredded


Prepare shrimp (or use 1 can [4 1/2 ounces] small deveined shrimp, drained and rinsed). Refrigerate in covered bowl. If canned shrimp are used, cover with ice water to which 1 tablespoon lemon juice has been added. Halve cucumbers lengthwise slice very thin. Put into bowl, sprinkle with 1 tablespoon salt, and let stand 30 minutes. Drain cucumbers, pressing out excess liquid. Combine cucumbers with sour cream, mayonnaise, lemon juice, mustard, 1/8 teaspoon salt, and dill in clean bowl cover and chill for 2 hours. Just before serving, stir drained shrimp into cucumbers. Serve over bed of shredded lettuce.

Nutritional Facts:

Serves: 4
Total Calories: 179
Calories from Fat: 73

This Shrimp and Cucumber Salad recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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