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Shrimp Dip -- e-w

Source of Recipe

Best Recipes Diabetic Cooking 2003
Shrimp Dip -- e-w
Serves 10

1 6-oz. can cooked shrimp, drained and ‘divided’
1/2 c. reduced-fat cream cheese, softened
1/3 c. + 1 T. thinly sliced green onions, ‘divided’
3 T. light Caesar salad dressing
2 tsp. prepared horseradish
10 c. cut up vegetables, such as bell peppers – carrots – celery – cauliflower - & broccoli

Reserve several shrimp for garnish. Combine remaining shrimp 1/3 c. green onions and remaining ingredients ’except vegetables’ in medium bowl; mix well. Transfer to serving dish; top with reserved shrimp and remaining green onions. Cover and chill at least 30 minutes before serving. Serve with assorted vegetables.

3 T. dip with 1 cup veggies equals: 237 calories…7 gm fat (1 gm saturated)…41 gm carbohydrate…0 cholesterol…3 gm fiber…4 gm protein…300 mg sodium +++EXC: 2-1/2 starch…1 fat +++WWP: 5

For spicier taste substitute 3 T. low-sodium salsa instead of the Caesar dressing. The extra peppery taste accents the briny shrimp.