Seafood Artichoke Casserole
Yield: 4 servings
Exchanges per serving:
3 Very Lean Meat
8 cups water
2 pounds medium-size fresh shrimp, peeled and deveined
1 14-ounce can artichoke hearts, drained and quartered
1 6-ounce can lump crabmeat, drained
¼ cup chopped celery
2 tablespoons chopped green onions
½ cup plain nonfat yogurt
½ cup nonfat mayonnaise
1 teaspoon low-sodium Worcestershire sauce
¼ teaspoon ground white pepper
¼ cup fine, dry breadcrumbs
¼ teaspoon paprika
Green onion curls (optional)
1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well.
2. Place shrimp in a large bowl; add artichokes and next 3 ingredients, tossing gently.
3. Combine yogurt and next 3 ingredients. Stir yogurt mixture into shrimp mixture; spoon into a 1-quart casserole. Combine breadcrumbs and paprika; sprinkle over shrimp mixture.
4. Bake at 350 degrees F for 30 minutes or until golden. If desired, garnish with lemon slices and green onion curls. Serve immediately.
Easy 30 Minute Meals
Not just entrees, these are complete meals that take 30 minutes from the kitchen to the table ... without sacrificing great taste!