Cucumber Shrimp Spread
|Cucumber||1⁄2 Medium, pared and shredded|
|Frozen cooked tiny shrimp||3 Ounce, thawed|
|Light sour cream||2 Tablespoon|
|Fresh dill/1/4 teaspoon dill weed||1 1⁄2 Teaspoon, chopped|
|Chopped fresh dill/1/4 teaspoon dillweed||1 1⁄2 Teaspoon|
1.Take a small mixing bowl, mix together salt and cucumber. Let stand aside for 10 minutes.
2. On a clean kitchen towel, place the cucumber at the center and hold the corners of the towel together. Squeeze out excess liquid from the cucmbers and discard it. Transfer squeezed dry cucumbers to a medium bowl.
3. Add in shrimps, cream, and dill to the cucumber and mix well.
4. Serve as desired with rolls and bagels.
Serving size: Complete recipe
Calories 143 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 176.4 mg58.8%
Sodium 1191.4 mg49.6%
Total Carbohydrates 6 g2%
Dietary Fiber 0.69 g2.8%
Sugars 1.3 g
Protein 20 g39.7%
Vitamin A 30.5% Vitamin C 28.3%
Calcium 11.9% Iron 21.4%
*Based on a 2000 Calorie diet