Shrimp & Dill Sauce In Artichoke Cups Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Artichokes, 3/4 Lb. Each.
Lemon Wedges,
1 1/2 cup: Water,
1/2 lbs: Unpeeled Medium Shrimp,
1: , (8 Oz.)Carton Plain Yogurt
2 tbsp: Minced Fresh Dillweed,
2 tbsp: Dijon Mustard,
1/2 tsp: Grated Lemon Rind,
1/8 tsp: Pepper,
Minced Fresh Dillweed,
, Optinal
Directions:
Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of
Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke
& Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave.
Place Upside Down On A Rack To Cool. Spread Center Leavesapart &
Remove The Choke. Chill If Desired. Bring 1 1/2 C. Water To A Boil in
A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well & Rinse
With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt
& Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt
Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper
Edge Of Each Artichoke, Hanging Over. Garnish With Additional
Dillweed. Fat 1. 9. Chol. 46.
Source from luhu.jp
Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke
& Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave.
Place Upside Down On A Rack To Cool. Spread Center Leavesapart &
Remove The Choke. Chill If Desired. Bring 1 1/2 C. Water To A Boil in
A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well & Rinse
With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt
& Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt
Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper
Edge Of Each Artichoke, Hanging Over. Garnish With Additional
Dillweed. Fat 1. 9. Chol. 46.
Source from luhu.jp