Shrimp & Dill Sauce In Artichoke Cups

---------- Recipe via Meal-Master (tm) v8.02

Title: SHRIMP & DILL SAUCE IN ARTICHOKE CUPS
Categories: Seafood, Sauces
Yield: 4 servings

4 Artichokes (3/4 Lb. Each.)
Lemon Wedges
1 1/2 c Water
1/2 lb Unpeeled Medium Shrimp
1 (8 Oz.)Carton Plain Yogurt
2 tb Minced Fresh Dillweed
2 tb Dijon Mustard
1/2 ts Grated Lemon Rind
1/8 ts Pepper
Minced Fresh Dillweed
(Optinal)

Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each
Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke &
Trimmed
Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside
Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke.
Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp.
Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water.
Chill. Peel
&Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A
Small
Bowl. Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of
Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging
Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46.

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