Shrimp Spread with Dill - See Nutrition Given Below
From: lowcarbdiets.about.com By Laura Dolson
This spread is great in celery, on cucumber rounds, or as a dip. You can also make it with crab. Fresh dill is best, but dried is OK - use 2 tablespoons. Or substitute a different herb if you don't have dill. If you have low carb ketchup, use it, if not use the lemon juice and sweetener. (The tomato flavor isn't as important as the combination of sweet and sour in the ketchup.)
8 oz cream cheese, regular or low fat, at room temperature
1/4 cup regular mayonnaise (if low fat cream cheese is used, 3 Tablespoons mayonnaise)
8 oz cooked shrimp - can use fresh, frozen, or canned
1 cup fresh chopped dill (loosely packed)
1 stalk celery, minced
3 green onions, chopped
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
A few drops of hot sauce such as Tabasco
Pinch black pepper
1/4 cup low carb catsup OR
1 Tablespoon lemon juice and 1 teaspoon sugar substitute
1) Chop shrimp, or pulse in food processor to a rough chop. If using a food processor, remove shrimp at this point.
2) Put the other ingredients in a food processor and pulse until smooth. Taste and adjust seasonings.
Nutrition per Recipe (regular cream cheese): Whole recipe has 15g effective Carbs plus 2g Fiber, 65g Protein, and 1475 Calories
Nutrition per Recipe : (low fat cream cheese): Whole recipe has 25g effective Carbs plus 2g Fiber, 72g Protein, and 1106 Calories
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