Shrimp & dill sauce in artichoke cups

Yield: 4 servings

Measure Ingredient
4 \N Artichokes (3/4 Lb. Each.)
\N \N Lemon Wedges
1½ cup Water
½ pounds Unpeeled Medium Shrimp
1 \N (8 Oz.)Carton Plain Yogurt
2 tablespoons Minced Fresh Dillweed
2 tablespoons Dijon Mustard
½ teaspoon Grated Lemon Rind
⅛ teaspoon Pepper
\N \N Minced Fresh Dillweed
\N \N (Optinal)

Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke. Chill If Desired. Bring 1½ C.

Water To A Boil in A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min.

Drain Well & Rinse With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small Bowl. Stir Well. Spoon ¼ C. Yogurt Mixture Into Each Center Of Artichokes.

Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging Over.

Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.

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