Frank's Recipes! Low Fat Shrimp Stuffed with Feta and Dill

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Low Fat Shrimp Stuffed with Feta and Dill

4 ounces cream cheese, softened
4 ounces feta cheese
2 tablespoons lemon juice
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
Pinch of salt
Pinch of ground red pepper (cayenne)
1/8 teaspoon coarsely ground black pepper
1 1/2 pounds large shrimp
Parsley and additional fresh dill sprigs for garnish

In a food processor fitted with the metal blade or in a blender, mix the cream cheese and feta and blend until smooth. Add the lemon juice, dill, salt, cayenne and black pepper. Blend the mixture until well combined. Cover and chill for 1 hour, or until firm.

Shell the shrimp, leaving the tail and first joint of the shell intact. Cut a deep slit down the length of the outside curve of each shrimp and devein. Place the shrimp in a large saucepan of rapidly boiling salted water and cook, covered, for about 60 to 90 seconds, or until they turn pink and are cooked inside. Drain the shrimp in a colander, refresh under cold running water, and pat dry.

Transfer the cheese mixture to a pastry bag and pipe some cheese stuffing into the slit of each shrimp. Arrange on a platter and chill for 1 hour, or until the filling is firm. Garnish with parsley and fresh dill sprigs.

Makes 25 to 30 pieces.

Calories 53 Fat 3.g Carbs 0.8 g Sodium 102 mg Fiber 0 g.