Thai Shrimp Dip

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Yield
3 cups (serving size: 1/4 cup)
Jim Fobel
January 2000
RECIPE BY Cooking Light

Ingredients

  • 1 pound medium shrimp, cooked and peeled
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Thai fish sauce or low-sodium soy sauce
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained
  • 1 teaspoon dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 3 tablespoons minced green onions
  • 3 tablespoons chopped fresh cilantro
  • Cooked and peeled shrimp (optional)
  • Cilantro sprig (optional)

Nutritional Information

  • Calories 68
  • Caloriesfromfat 40%
  • Fat 3g
  • Satfat 1g
  • Monofat 0.8g
  • Polyfat 0.8g
  • Protein 8.6g
  • Carbohydrate 1.6g
  • Fiber 0.0g
  • Cholesterol 48mg
  • Iron 1mg
  • Sodium 182mg
  • Calcium 34mg

How to Make It

Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes. Add to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip with additional shrimp and cilantro sprig, if desired.

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