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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Being a Weight Watcher, I made this at Thanksgiving with fat-free and low fat stuff...and no one knew the difference. I got many requests for the recipe. Ingredients:
1 -1 1/2 cup fat free cream cheese |
1 1/2 cups fat free sour cream |
1/2 cup light mayonnaise |
2 tablespoons worcestershire sauce |
1 fresh lemon, juice of |
4 green onions, including greens, chopped |
2 tablespoons seafood seasoning |
2 tablespoons curry powder |
1/2 teaspoon salt |
2 -3 teaspoons tabasco sauce |
4 hard-boiled eggs, chopped |
16 ounces baby shrimp |
Directions:
1. Throw everything together in a bowl and stir!
2. This is great immediately, but even better when refrigerated for 2 or more hours.
3. (I use Chef Paul Prudhomme's seafood seasoning, and I use 2T curry powder, but you may wish to use more or less depending on your liking for curry.).
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