Recipe by Vanessa S.
"Shrimp dip recipe with herbs and a hint of lemon."
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cooked peeled shrimp, chilled
green onions, coarsely chopped
onion, coarsely chopped
chopped fresh tarragon
1 1/2 teaspoons
minced fresh rosemary
finely grated carrot
low-fat sour cream
salt and pepper to taste
I made this appetizer and it was a big hit. I used fresh herbs from my garden and served it with crudite.
Didn't have green onion, sour cream, tarragon...but it tastes great subbing cream cheese for the sour cream; and though it's missing some critical flavors, it's not lacking at all.
Also, lacking a blender or food processor at the moment, I simply cut the shrimp into really small pieces.
I'm not a Low-Fat person, so I'm not sure how hard-core mayo and cream cheese alter the flavor.
Definitely a "keeper!"
This was REALLY good except it was a little too mayonaisse-y tasting the first day. The second day it was perfect somehow...
This was a hit at at recent BBQ. I use what I have on hand so I did modify the recipe. Omitted mayo, carrots and onion ( so many people are sensitive to fresh onion) used cream cheese, sweet peppers, onion powder. The fresh herbs are key to this recipe. The next morning I put some on an English muffins topped with Swiss cheese and sliced tomatoes and broiled it...yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbalicious Shrimp Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 69
** Calories from Fat: 26
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
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