Shrimp & Dill Sauce in Artichoke Cups
Yield
servingsPrep
45 minCook
?Ready
45 minLow Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
artichokes
3/4 pound each |
*
|
| 1 | wedges |
lemon
|
*
|
| 1 ½ | cups |
water
|
|
| ½ | pound |
shrimp
unpeeled |
|
| 8 | ounces |
yogurt, plain
|
|
| 2 | tablespoons |
dill weed
fresh, minced |
|
| 2 | tablespoons |
dijon mustard
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
dill weed
fresh, minced, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
artichokes
3/4 pound each |
*
|
| 1 | wedges |
lemon
|
*
|
| 355 | ml |
water
|
|
| 226.8 | g |
shrimp
unpeeled |
|
| 231.2 | ml/g |
yogurt, plain
|
|
| 3E+1 | ml |
dill weed
fresh, minced |
|
| 3E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
dill weed
fresh, minced, optional |
*
|
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.
