Once the shrimp has cooked, stir together the rest of the ingredients for a tasty spread.
3 cups water
1 pound unpeeled medium-size fresh shrimp
1 (8-ounce) container light process cream cheese, softened
1/2 cup nonfat sour cream
1/4 cup finely chopped green onions
1/4 cup mango chutney
1 tablespoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 clove garlic, minced
Green onion curls (optional)
How to Make It
Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and finely chop shrimp. (If desired, peel one shrimp, leaving tail intact; set aside for garnish.)
Combine cream cheese and next 7 ingredients in a medium bowl; beat at medium speed of an electric mixer until blended. Stir in chopped shrimp. Serve with low-fat crackers and raw fresh vegetables. If desired, garnish with reserved shrimp and green onion curls.