Yield: 24 Servings
|1¼ pounds||Medium fresh unpeeled shrimp|
|1 large||Shallot, peeled and quartered|
|1¼ cup||Low-fat sour cream|
|½ teaspoon||Grated lemon rind|
|1 tablespoon||Fresh lemon juice|
|¼ teaspoon||Hot sauce|
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@... on Jan 28, 1997.