1 3/4 cups
cooked shrimp, peeled
1 8-ounce package
fat-free cream cheese
herbs, such as parsley or chives
salt, to taste
pepper, to taste
- Rinse zucchini, cut off the tops and bottoms. Cut zucchini lengthwise and scoop out the middle with a small spoon.
- Cook the zucchini halves in boiling hot water for 5 minutes, strain and refrigerate.
- In a bowl, mix the cream cheese, 1 tablespoon of lemon juice, fine herbs, salt, and pepper.
- Garnish zucchini with the shrimp; sprinkle with 1 tablespoon of lemon juice, then coat with the cream cheese sauce. Serve chilled.
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