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Shrimp & Dill Sauce In Artichoke Cups

A home-style Shrimp & Dill Sauce In Artichoke Cups made with Water, Unpeeled Medium Shrimp, Carton Plain Yogurt, Fresh Dillweed, and Dijon Mustard. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 1/2 lb
• 1
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each

2. 2

   Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed

3. 3

   Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside

4. 4

   Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke.

5. 5

   Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp.

6. 6

   Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel

7. 7

   &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small

8. 8

   Bowl. Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging

9. 9

   Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.