Shrimp, Avocado, and Artichoke Dip
Served in a glass bowl, it continually steals the show. You can substitute crawfish tails for the shrimp, or as my sister does, make it without seafood. For an appetizer spread or a light lunch, this is a show-stopping recipe.
Servings
16servings
Servings
16servings
Ingredients
  • 1pound peeled medium shrimp
  • 1tablespoon margarine or butter
  • salt and pepper to taste
  • 2tablespoons lemon juice
  • 2 cans quartered artichoke heartsdrained, 14-ounce
  • 2 avocadospeeled, pitted, and cubed
  • 3tablespoons capersdrained
  • 2 bunches green onionssliced
  • 1/2cup grainy mustard
  • 1/4cup ketchup
  • 2 avocadospeeled, pitted, and cubed
  • 3tablespoons capersdrained
  • 2 bunches green onionssliced
  • 1/2cup grainy mustard
  • 1/4cup ketchup
Instructions
  1. 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.
  2. In bowl, combine artichoke hearts, avocado, capers, green onion, and cooled shrimp.
  3. In small bowl, mix together mustard and ketchup, carefully toss with shrimp mixture. Refrigerate until serving.
Recipe Notes

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.