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Shrimp Phyllo


Thursday, January 01, 2004
Seafood/Appetizers-Side Dish
15 servings, 3 shells each
45 mini phyllo dough shells
2 packages (8 ounces each) fat-free cream cheese
¼ cup chopped fresh chives
¼ cup chopped fresh dill weed
¼ pound salad shrimp
¼ cup pimentos
Fresh dill sprigs (optional), for garnish
1. Preheat oven to 350 degrees. Place shells on baking sheet. Bake 3-5 minutes. Set aside to cool.
2. In a medium mixing bowl combine cream cheese, chives and dill weed with an electric mixer until smooth.
3. Spoon or pipe mixture into cooled shells. Top each shell with a shrimp, a few pimentos and a tiny dill sprig.
4. Serve immediately.

Nutrition Facts:
106 calories, 10g carbohydrate, 7.5g protein, 3.6g fat, 0.3g saturated fat, 14mg cholesterol, 0.1g dietary fiber, 207mg sodium

Exchanges per serving: ½ starch, 1 very lean meat, ½ fat
Adapted recipe by Chef Dennis Berno and Rachel Cly, RD, LD, Siegfried Health Center
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