Shrimp and bacon are savoury partners in this lightened-up creamy appetizer. To keep your washed herbs fresh, wrap them in paper towels and store them in a resealable bag for up to one week.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2013
- 3 slices bacon
- 3 green onions sliced
- 2 cloves garlic minced
- 1/2 cup 2% plain Greek yogurt
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 pinch salt
- 1 pinch pepper
- 2 lbs frozen cooked large shrimp thawed
MethodIn large skillet over medium-high heat, cook bacon, turning often, just until crisp, about 5 minutes.
Drain all but 1 tsp fat from pan; cook green onions and garlic, stirring occasionally, until fragrant and softened, about 1 minute. Transfer to plate; let cool. Chop bacon; set aside 1 tbsp for garnish.
Meanwhile, in bowl, stir together yogurt, mayonnaise, basil, parsley, salt and pepper. Add green onion mixture and remaining bacon; stir. Garnish with reserved bacon.
Arrange shrimp on platter; serve with dip.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 124 mg
- Sugars 1 g
- Protein 3 g
- Calories 82.0
- Total fat 5 g
- Potassium 33 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 3.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 3.0