Mother’s Day: Shrimp Cones with Spicy Yogurt Sauce
April 30, 2013
Most of you already know that I am a huge yogurt fan. Have you tried Liberté Greek? Liberté Greek and Liberté Méditerranée are artfully crafted for a flavor-focused taste making them a natural addition to a variety of dishes that are sure to be a hit for Mother’s Day, graduation parties, showers, Labor Day celebrations and other seasonal festivities. I have this shrimp recipe on my list for Mother’s Day and a few other celebrations coming up so I hope you enjoy these as much as I do. One container of the lemon yogurt contains 11 grams of protein, zero grams of fat, 140 calories and 23 grams of carbohydrates.
Shrimp Cones with Spicy Yogurt Sauce
1 lb uncooked small shrimp, peeled (tail shells removed), deveined
1/4 cup finely chopped green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon peel
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/8 teaspoon salt
Sauce
1 container (6 oz) Liberté® Méditerranée lemon yogurt
2 to 3 tablespoons Sriracha sauce
1 tablespoon chopped fresh cilantro
Cones
4 (8-inch) whole wheat tortillas, cut into fourths
16 wooden toothpicks
2. Drain shrimp, discarding marinade. Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.
3. In small bowl, stir Sauce ingredients until well blended.
4. Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until light golden around edges.
5. Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.
Liberté is a registered trademark of Liberty Brand Products Inc. used under license.
One container Greek plain yogurt can be substituted for the lemon for a less sweet flavor.
Marinate the shrimp 1 day ahead. Prepare as directed, cover and refrigerate.
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