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Shrimp Remoulade in Artichoke Bottoms

Yield 16 appetizers.

Ingredients

  • 1/4 cup diced celery
  • 1/4 cup diced sweet red pepper
  • 1/4 cup minced fresh parsley
  • 1/4 cup reduced-calorie mayonnaise
  • 2 tablespoons nonfat sour cream alternative
  • 2 tablespoons tangy steak sauce
  • 1 tablespoon coarse-grained mustard
  • 1/2 teaspoon dried whole tarragon
  • 1/2 teaspoon ground red pepper
  • 2 cups cooked peeled baby shrimp
  • 16 canned artichoke bottoms, rinsed, drained, and patted dry

Nutrition Information

  • calories 47
  • caloriesfromfat 25 %
  • fat 1.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.6 g
  • carbohydrate 4.6 g
  • fiber 0.0 g
  • cholesterol 34 mg
  • iron 0.0 mg
  • sodium 138 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 9 ingredients in a medium bowl; stir well. Stir in shrimp. Cover and chill thoroughly.

  2. To serve, spoon shrimp mixture evenly into artichoke bottoms.

Light and Luscious