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Shrimp & Dill Sauce in Artichoke Cups

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Recipe

 

Yield

servings

Prep

45 min

Cook

?

Ready

45 min
Low Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 each artichokes
3/4 pound each
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1 wedges lemon
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1 ½ cups water
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½ pound shrimp
unpeeled
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8 ounces yogurt, plain
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2 tablespoons dill weed
fresh, minced
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2 tablespoons dijon mustard
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½ teaspoon lemon zest
grated
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teaspoon black pepper
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1 x dill weed
fresh, minced, optional
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Ingredients

Amount Measure Ingredient Features
4 each artichokes
3/4 pound each
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1 wedges lemon
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355 ml water
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226.8 g shrimp
unpeeled
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231.2 ml/g yogurt, plain
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3E+1 ml dill weed
fresh, minced
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3E+1 ml dijon mustard
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2.5 ml lemon zest
grated
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0.6 ml black pepper
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1 x dill weed
fresh, minced, optional
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Directions

Wash artichokes.

Cut off stem ends and trim about 1 inch from top of each artichoke and about a fourth of outer leaves.

Rub top of artichoke and trimmed leaves with a lemon wedge.

Wrap in wax paper and microwave.

Place upside down on a rack to cool.

Spread center leaves apart and remove the choke.

Chill if desired.

Bring 1½ cup water to a boil in a saucepan.

Add shrimp.

Reduce heat and cook 3 min.

Drain well and rinse with cold water.

Chill.

Peel and devein shrimp; set aside.

Combine yogurt and next 4 ingredients in a small bowl.

Stir well.

Spoon ¼ cup yogurt mixture into each center of artichokes.

Arrange shrimp around upper edge of each artichoke, hanging over.

Garnish with additional dillweed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 10126% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 250mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 29g
Vitamin A 6% Vitamin C 5%
Calcium 13% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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