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Receta Shrimp And Dill Sauce In Artichoke Cups
by Global Cookbook

Shrimp And Dill Sauce In Artichoke Cups
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Ingredientes

  • 4 x Artichokes (3/4 Pound Each.)
  •     Lemon Wedges
  • 1 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
  •     Chopped Fresh Dillweed
  •     (Optinal)

Direcciones

  1. 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.