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.