Shrimp Spread with Dill - 15g Effective Carbs, 2g Fiber
From: Laura Dolson, lowcarbdiets.about.com
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 Tbsp mayonnaise)
8 oz cooked shrimp - can use fresh, frozen, or canned
1 cup fresh chopped dill (loosely packed)
1 stalk celery, fined chopped
3 green onions, chopped
1 Tbsp Worcestershire sauce
1/2 tsp garlic powder
A few drops of hot sauce such as Tabasco
Pinch black pepper
1/4 cup low carb catsup OR
1 Tbsp lemon juice AND 1 tsp 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 below came with the recipe! Please note: the nutrition
is for the ENTIRE recipe!
Nutrition (regular cream cheese): Whole recipe has 15 grams effective carbohydrate plus 2 grams fiber, 65 grams protein, and 1475 calories.
Nutrition (low fat cream cheese): Whole recipe has 25 grams effective carbohydrate plus 2 grams fiber, 72 grams protein, and 1106 calories.
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