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Shrimp and Pasta Salad with Avocado Mayonnaise Shrimp and avocados are a natural. Here the avocado's fattiness is minimized by using low- or nonfat mayonnaise and yogurt and stretching things out with pasta. Makes 6 servings. |
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Ingredients: 10 whole black peppercorns 1/2 cup chopped celery or celery tops 1/2 lemon, juice and all 2 teaspoons salt 11/4 pounds medium shrimp in shells 1 ripe avocado, peeled and pitted 1/4 cup low-fat mayonnaise 1/4 cup nonfat yogurt 1/4 teaspoon freshly ground black pepper 3/4 pound short pasta such as fusilli, rotini, or penne, cooked, drained, and cooled under cold running water 1 red bell pepper, roasted, skinned, and seeded, and cut into very thin strips 2 tablespoons chopped fresh basil 3 cups coarsely chopped arugula 1 teaspoon chopped fresh chives | |
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Instructions: 1.Preheat oven broiler. Put peppercorns, celery, lemon, and half the salt in a saucepan with 2 quarts of water. Bring to a boil and simmer 10 minutes. Add shrimp and cook about 3 minutes or until just firm and opaque. Drain and chill. 2. Mash avocado in a mixing bowl (or use a food processor.) Add mayonnaise and yogurt. Season with remaining salt and black pepper, and basil. Toss well, and adjust for salt. Pour onto a serving platter lined with arugula. Sprinkle with chives. |
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