Put shrimp with water to cover in a 2-qt saucepan. Bring to a boil, reduce to a simmer, cover and cook 1 to 2 minutes until shrimp are cooked through. Drain in a colander, cool under running cold water, drain, then pat dry.
Reserve 24 shrimp for garnish; finely chop rest and place in a medium bowl; stir in remaining ingredients except radishes and pastry shells.
No more than 45 minutes before serving: Stir radishes into salad. Fill shells, add garnish and refrigerate.
Planning Tip: The salad can be made up to 1 day ahead (bag the chopped radishes and shrimp for garnish separately). Refrigerate salad tightly covered.
Calories 106 Fat 4g Saturated fat 1g Cholesterol 72mg
Sodium 212mg Carbohydrate 6g Fiber 0g
This recipe has been added to the following public cookbooks:
New Year's Appetizers
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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