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FROM THE
alt.support.diet.low-carb
COOKBOOK

Thai Shrimp Dip posted by Michele

1 pound medium shrimp, cooked and peeled
1/4 cup (2 ounces) cream cheese
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce
1 (12.3-ounce) package firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Cooked and peeled shrimp (optional)
Cilantro sprig (optional)

Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes. Add to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip with additional shrimp and cilantro sprig, if desired.

Yield: 3 cups (serving size: 1/4 cup).