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Ingredientes
- 1/4 c. Butter, melted
- 1/2 c. Minced scallions
- 1/4 c. Chopped parsley
- 2 tsp Chopped garlic
- 8 ounce Parmesan cheese finely grated
- 1 c. Mayonnaise
- 1 c. Lowfat sour cream
- 2 Tbsp. Lemon juice
- 1 lb Small shrimp, peeled
- 14 ounce Waterpack artichoke hearts, liquid removed and minced coarsely
- 1/8 tsp Tabasco sauce Salt and pepper to taste
- 4 lb White fleshed fish
- 6 Tbsp. Slivered almonds
Direcciones
- Heat oven to 350F degrees. In a medium skillet heat butter over medium heat. Add in scallions, parsley and garlic and saute/fry, stirring constantly for 5 to 6 min. Be careful which the garlic does not burn. Stir in cheese, mayonnaise, lowfat sour cream, and lemon juice. Reduce the heat to very low. Stir and cook the mix for 10 min. Remove the skillet from the heat, stir in shrimp and artichokes. Season to taste with Tabasco sauce, salt and pepper. Cut fish into serving-size pcs and pat dry. Set aside.
- In the bottom of a greased, ovenproof casserole which will just hold the fish in one layer, make a bed of half the shrimp mix. Top with all of the fish, making one layer only. Top with remaining shrimp mix. Bake at 350F degrees for 20 min.
- Remove from oven. Drain off any liquid which has accumulated. Sprinkle almonds over the top and run the dish under the broiler for a minute or possibly two till the top is golden brown. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 8 servings | |
| Calories 1618 | |
| Calories from Fat 1100 | 68% |
| Total Fat 123.14g | 154% |
| Saturated Fat 15.34g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 730mg | 30% |
| Potassium 233mg | 7% |
| Total Carbs 4.08g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.69g | 1% |
| Protein 124.59g | 199% |
