Title: Shrimp & Dill Sauce in Artichoke Cups
Categories: Sauce Seafood
Yield: 4 Servings
| 4 | | Artichokes (3/4 Lb. Each.) |
| | | Lemon Wedges |
| 1 1/2 | c | Water |
| 1/2 | lb | Unpeeled Medium Shrimp |
| 1 | | (8 Oz.)Carton Plain Yogurt |
| 2 | tb | Minced Fresh Dillweed |
| 2 | tb | Dijon Mustard |
| 1/2 | ts | Grated Lemon Rind |
| 1/8 | ts | Pepper |
| | | Minced Fresh Dillweed |
| | | (Optinal) |
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.