Gulf coast shrimp spread

Yield: 24 Servings

Measure Ingredient
2 quarts Water
1¼ pounds Medium fresh unpeeled shrimp
1 large Shallot, peeled and quartered
1¼ cup Low-fat sour cream
½ teaspoon Salt
½ teaspoon Pepper
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.

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