| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
24 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1 1/4 |
lb |
Medium fresh unpeeled shrimp |
| 1 |
lg |
Shallot, peeled and quartered |
| 1 1/4 |
c |
Low-fat sour cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Hot sauce |
INSTRUCTIONS
Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5
minutes. Drain well; rinse with cold water, and let cool. Peel and devein
shrimp; set aside.
With food processor on, drop shallot through food chute; process until
finely chopped. Add shrimp to processor; pulse 10 times or until shrimp is
finely chopped.
Combine shrimp mixture and remaining ingredients in a bowl; stir well.
Cover and chill. Yield: 3 cups (serving size: 2 tablespoons).
Per serving: 30 Calories; 1g Fat (20% calories from fat); 5g Protein; 1g
Carbohydrate; 37mg Cholesterol; 85mg Sodium
NOTES : Serve with bread or crackers.
Recipe by: Cooking Light, Nov/Dec 1994, page 119
Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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