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The Shrimp Gets Its Goat

October 14, 1998|DONNA DEANE | Deane is director of The Times Test Kitchen

Goat milk yogurt is the tangy secret of this simple dip. It's a slight splurge for low-fat cooks; if you want the lowest-fat version of this recipe, use plain nonfat yogurt. Still, goat milk yogurt has just 4.5 grams of fat per cup and adds great flavor to the dip.

Cucumber, dill, garlic and shrimp are stirred into the yogurt. The shrimp add good texture as well as flavor, but they can be omitted to make the dip vegetarian and to cut even more fat.

Serve the dip with fresh vegetables or with low-fat rice crackers (See Cookstuff.)



1 cup goat milk yogurt

1/2 cup peeled, seeded, chopped cucumber

2 tablespoons minced dill

2 cloves garlic, minced

1/4 teaspoon salt

1 cup cooked baby shrimp (about 1/2 pound)

1 sprig dill

Stir together yogurt, cucumber, dill, garlic and salt.

Set aside few shrimp for garnish. Chop remaining shrimp and stir into yogurt. Chill dip until ready to serve.

To serve, spoon into bowl and top with reserved shrimp and dill sprig.

2 1/2 cups dip. Each tablespoon:

10 calories; 30 mg sodium; 12 mg cholesterol; trace fat; 1 carbohydrates; 1 gram protein; 0.03 gram fiber.

Alec Karros bowl and plate Freehand, Los Angeles

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