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Seafood: Gulf Coast Shrimp Spread

Source of Recipe

Cooking Light, Nov/Dec 1994, page 119


List of Ingredients

2 quarts water
1 1/4 pounds medium fresh unpeeled shrimp
1 large shallot, peeled and quartered
1 1/4 cups low-fat sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce


Recipe

Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water, and let cool. Peel and devein shrimp; set aside. With food processor on, drop shallot through food chute; process until finely chopped. Add shrimp to processor; pulse 10 times or until shrimp is finely chopped. Combine shrimp mixture and remaining ingredients in a bowl; stir well. Cover and chill. Yield: 3 cups . 24 servings.