I love this recipe and often make it to take to parties. And it's low-fat!
Canadian Living Magazine – June 1998 P. 97
1/2 long English cucumber, peeled (seeded if nec)
1/2 tsp salt
8 oz cooked shrimp (frozen is fine)
3 T light cream cheese
2 T light mayonnaise
1/2 tsp grated lemon rind
1 T lemon juice
1/2 tsp dry mustard
1/4 tsp pepper
4 tsp chopped fresh dill
Grate cucumber into a sieve, sprinkle with salt, and let stand for 10 minute.
Drain, and squeeze dry in clean tea towel.
Pat shrimp dry and puree in food processor with cream cheese, mayo, lemon juice and rind, mustard, and pepper.
Pulse until chunky/smooth.
Stir in chopped dill and grated cucumber.
Garnish with a few whole shrimp and a sprig or dill.
Refrigerate for 1 hour.
Per tablespoon
26 calories
3 g protein
1 g fat
1 g carb
