Shrimp & dill sauce in artichoke cups
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Artichokes (3/4 Lb. Each.) | |
| Lemon Wedges | ||
| 1½ | cup | Water |
| ½ | pounds | Unpeeled Medium Shrimp |
| 1 | (8 Oz.)Carton Plain Yogurt | |
| 2 | tablespoons | Minced Fresh Dillweed |
| 2 | tablespoons | Dijon Mustard |
| ½ | teaspoon | Grated Lemon Rind |
| ⅛ | teaspoon | 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 1½ 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 ¼ 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.
Related recipes
- Artichoke & shrimp bites^
- Artichoke cups with seafood salad and herb vinaigrette
- Artichoke stuffed with shrimp
- Artichokes in dipping sauce
- Chicken or shrimp and artichoke hearts
- Creamed shrimp and artichoke
- Elegant shrimp artichoke bake
- Hot & spicy artichoke shrimp dip
- Hot 'n spicy artichoke shrimp dip
- Pasta with shrimp and artichokes
- Shrimp & artichoke risotto
- Shrimp and artichoke
- Shrimp and artichoke linguine
- Shrimp and artichoke risotto
- Shrimp and artichoke salad
- Shrimp and artichoke soup
- Shrimp and artichokes in peppery butter sauce
- Shrimp and dill sauce in artichoke cups
- Shrimp artichoke casserole
- Shrimp with artichokes and sun-dried tomatoes