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Shrimp-Chutney Spread

Prep time 20 mins
Chill time 30 mins
Yield 2 3/4 cups.
Once the shrimp has cooked, stir together the rest of the ingredients for a tasty spread.

Ingredients

  • 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)

Nutrition Information

  • calories 26
  • caloriesfromfat 35 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.3 g
  • carbohydrate 1.9 g
  • fiber 0.1 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 76 mg
  • calcium 0.0 mg

How to Make It

  1. 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.)

  2. 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.

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