Shrimp with Two Dips
½ cup reduced-fat sour cream
½ cup reduced-fat mayonnaise
3 tablespoons minced scallions, green parts only
1 tablespoon fresh lemon juice
1/8 teaspoon pepper
1-1/2 teaspoons prepared white horseradish
1-1/2 teaspoons sriracha (hot sauce)
1 teaspoon minced fresh cilantro
20 large shrimp (about 1 pound), cooked, peeled, chilled
Lemon wedges, optional
Cilantro sprigs for garnish, optional
In a small bowl, combine sour cream, mayonnaise, scallions, lemon juice and pepper. Mix well. Divide mixture evenly into two small serving bowls. Stir horseradish into one bowl. Stir sriracha sauce and cilantro into second bowl.
Arrange on a tray with shrimp, lemon wedges and cilantro.
Makes 10 (2 shrimp plus about 2 tablespoons sauce) servings.
Per serving: 60 calories / 5 grams total fat / 3 grams protein / 2.25 grams carbohydrates / 29 milligrams cholesterol / 188 milligrams sodium
NOTE: If desired, make the sauces several hours in advance and chill.