Ww 5 Points Shrimp Louis Salad Recipes

SHRIMP LOUIE SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
• For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
• Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
• Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

WW 5 POINTS - COCONUT SHRIMP

Steps:

• Preheat oven to 445 degrees.
• Spray baking sheet with nonstick spray.
• In medium bowl, beat egg white, 1/2 cup flour, beer, baking soda, and salt.
• Place the 1/4 cup of flour in a shallow dish and the shredded coconut on another shallow dish.
• Grab a shrimp by the tail and coat well with the flour.
• Next, dip the shrimp into the egg white mixture and then roll in coconut.
• Press the coconut into the shrimp.
• Repeat with each shrimp.
• Place the shrimp on the baking sheet and bake until the coconut is toasted and the shrimp is done, about 10-12 minutes.
• 5 Points per serving (serves 6).

ST. LOUIS SALAD

Steps:

• Mix dress ingredients and pour over vegetables.
• Stir.
• Season with salt and pepper.

CRAB LOUIS SALAD

Steps:

• Prepare lettuce and line a shallow serving dish with greens.
• Make dressing by combining ingredients in order given and toss with crabmeat.
• Spoon crabmeat onto lettuce.
• Garnish with sliced eggs and olives.
• Salt and pepper to taste.

WW 5 POINTS CORN DOGS

Steps:

• Preheat oven to 375 degrees.
• Coat a large baking sheet with cooking spray.
• Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
• Pinch together the existing perforations between thumbs to make 8 polid pieces.
• Roll each pieces into a 4x5" rectangle.
• Spread 1 t. of mustard on each rectangle.
• Place hot dogs on rectangles, roll up and pinch the ends in a seal.
• Place egg whites and breadcrumbs in separate shallow dishes.
• Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
• Transfer corn dogs to prepared baking sheet.
• Bake until golden brown, about 25 minutes.