Gulf coast shrimp spread
24 Servings
Ingredients
| Quantity | 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 |
Directions
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.