Recipe - Gulf Coast Shrimp Spread

2 qt Water
1 One fourth pound Medium fresh unpeeled shrimp
1 lg Shallot, peeled and
quartered
1 One fourth cup Lowfat sour cream
One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Grated lemon rind
1 tablespoon Fresh lemon juice
One fourth teaspoon Hot sauce

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 (serving size: 2 tablespoons).

Per serving: 30 Calories; 1g Fat (20% calories from fat); 5g Protein; 1g
Carbohydrate; 37mg Cholesterol; 85mg Sodium

NOTES : Serve with bread or crackers.

Recipe by: Cooking Light, Nov/Dec 1994, page 119

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.