• Prep Time:
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  • Serves: 4 Servings

Shrimp and Dill Sauce in Artichoke Cups

  • Recipe Submitted by on

Category: Seafood, Sauces

 Ingredients List

  • 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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