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SHRIMP & DILL SAUCE IN ARTICHOKE CUPS

Category:    Seafood
Yield:4 servings
 
      4    Artichokes (3/4 Lb. Each.)          2 tb Dijon Mustard
           Lemon Wedges                      1/2 ts Grated Lemon Rind
  1 1/2 c  Water                             1/8 ts Pepper
    1/2 lb Unpeeled Medium Shrimp                   Minced Fresh Dillweed
      1    (8 Oz.)Carton Plain Yogurt               (Optinal)
      2 tb Minced Fresh Dillweed          
 
  Wash Artichokes.  Cut Off Stem Ends & Trim About 1 Inch From Top Of Each
  Artichoke & About A Fourth Of Outer Leaves.  Rub Top Of Artichoke & Trimmed
  Leaves With A Lemon Wedge.  Wrap in Wax Paper & Microwave. Place Upside
  Down On A Rack To Cool.  Spread Center Leavesapart & Remove The Choke.
  Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp.
  Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel
  &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small
  Bowl.  Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of
  Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging
  Over.  Garnish With Additional Dillweed.  Fat 1. 9. Chol. 46.
 

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