Servings 16 servings |
Ingredients
- 1 pound peeled medium shrimp
- 1 tablespoon margarine or butter
- salt and pepper to taste
- 2 tablespoons lemon juice
- 2 cans quartered artichoke hearts drained, 14-ounce
- 2 avocados peeled, pitted, and cubed
- 3 tablespoons capers drained
- 2 bunches green onions sliced
- 1/2 cup grainy mustard
- 1/4 cup ketchup
- 2 avocados peeled, pitted, and cubed
- 3 tablespoons capers drained
- 2 bunches green onions sliced
- 1/2 cup grainy mustard
- 1/4 cup ketchup
Ingredients
|
Instructions
- In small pan, sauté shrimp in butter until done. Season to taste. Remove from heat and stir in lemon juice. Refrigerate 15 minutes or until chilled.
- In bowl, combine artichoke hearts, avocado, capers, green onion, and cooled shrimp.
- In small bowl, mix together mustard and ketchup, carefully toss with shrimp mixture. Refrigerate until serving.
Nutritional Info
Calories 86, Protein (g) 6, Carbohydrate (g) 6, Fat (g) 5, Calories from Fat (%) 48, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 40, Sodium (mg) 36 Diabetic Exchanges: 0.5 very lean meat, 1 vegetable, 1 fat
Quick Tip: To speed up ripening avocados, place in a brown paper bag overnight, or cook at medium power in the microwave for 30 seconds. Let sit for 10 minutes before using.
Leave a Reply