Shrimp and Celery Salad

I made this salad specifically for us to take to work for lunch. And we did. However.

Once made, what happened is this: I daydreamed about parties. I'm not sure why, and maybe it's just me, or maybe it was just the parties I went to, but shrimp, celery, and curry powder in combination = party to me. Much in the same way pizza combos = the pool. And with the combo association, I have a hard time eating them at any other point.. they were just the go-to snack.

Could also be that my grandma was in both the neighborhood sewing and gardening clubs, so we always had old ladies over... maybe thats what old ladies eat at get-togethers? :)

Whatever my taste memories mean, this salad was super easy to make, and I can see it also being tasty in a nice roll, in a lettuce wrap, in a croissant... and super excellent for a PARTY!

One piece of advice... don't use all the sauce like I did. Or use extra shrimp. I found the mix to be a bit gloppy.

I will say, too, that this maybe didn't feel very much like an actual meal, so its good I had it for lunch. I think I would have then been on the hunt for second dinner.

Shrimp and Celery Salad
From: The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

½ cup reduced-fat sour cream
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 ½ teaspoons curry powder
¼ teaspoon salt
1 ½ pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber, toss gently to coat. Refrigerate until ready to serve.

Makes 4 (1 ½ cup) servings.

Per serving: 330 cals, 17 g fat, 4.5 sat fat, 37 g protein, 6 g carbs, 2 g fiber, 670 mg sodium