| Subject: |
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Grilled Shrimp and Green Goddess Dip |
| Name: |
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Shirley Bishop |
| Date Posted: |
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Mar 9, 08 - 5:52 PM |
| Email: |
|
leebis@peoplepc.com |
| Message: |
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Grilled Shrimp and Green Goddess Dip
Green Goddess Dip
3 anchovy fillets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup Hellman's low-fat mayonnaise
1/4 cup low-fat sour cream
2 scallions (white and green), chopped
1 cup mixed fresh herbs, such as basil, parsley, and tarragon
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
Freshly ground black pepper
2 pounds shrimp, grilled or poached, recipes follow
Combine the anchovies, mayonnaise, sour cream, scallions, herbs, lime juice, and salt in a blender. Puree to make a smooth dressing. Season, to taste, with salt and pepper. Refrigerate for 1 hour before serving. Can be stored in the refrigerator for up to 2 days.
Serving size: 2 Tablespoons, Calories 21 | Calories from Fat 0, Total Fat 1g (1%) | Saturated Fat 1g (1%),Monounsaturated Fat 0g | Trans Fat 0g
Grilled Shrimp:
2 pounds medium shrimp, peeled and deveined with tails
Canola oil, for grilling
Kosher salt and freshly ground black pepper
1 lime
Toss the shrimp with just enough oil to coat lightly, and then season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the shrimp until they just curl and are translucent, about 1 1/2 minutes on each side. Squeeze the lime over the shrimp and serve warm or at room temperature with the dip
Calories: shrimp 4oz = about 10 shrimp, 80 calories |
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