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Ingredientes
- 4 x Artichokes (3/4 Pound Each.)
- Â Â Lemon Wedges
- 1Â 1/2 c. Water
- 1/2 lb Unpeeled Medium Shrimp
- 1 x (8 Ounce.)Carton Plain Yogurt
- 2 Tbsp. Chopped Fresh Dillweed
- 2 Tbsp. Dijon Mustard
- 1/2 tsp Grated Lemon Rind
- 1/8 tsp Pepper
- Â Â Chopped Fresh Dillweed
- Â Â (Optinal)
Direcciones
- 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 Cold. Spread Center Leavesapart & Remove The Choke. RefrigerateIf you like. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add in Shrimp. Reduce Heat & Cook 3 Minutes. Drain Well & Rinse With Cool Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt Mix Into Each Center Of Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 30 | 23% |
| Total Fat 3.38g | 4% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 231mg | 10% |
| Potassium 404mg | 12% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.38g | 2% |
| Protein 15.6g | 25% |
