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By: Kim127

Poppy Seed and Yoghurt Dipping Sauce for Shrimp

Recipe #181749 | 5 min | 5 min prep | SERVES 4 (Change Servings)

RECIPE BY: Peter J

This was something original I came up with that suits shrimps and prawns well. It has a slightly tart flavor suited to anyone who is not a sweet tooth, it has an interesting and quite powerful flavour.

Posted on: Aug 14, 2006

Ingredients

  • tablespoons poppy seed
  • cup plain yogurt (I used Greek)
  • teaspoon garlic, crushed
  • teaspoon curry powder
  • 1/4 teaspoon onion powder
  • tablespoon malt vinegar (or other dark vinegar)
  • Directions

    1. 1
      Mix all ingredients well in a bowl and transfer to a dipping dish.
    2. 2
      Serve with boiled or grilled shrimps or prawns.

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    Featured Reviews for This Recipe

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    From: MarraMamba

    On Dec 4, 2007

    WOW this was terrific. I am enjoying it for lunch today with Andi of LMF's amazing Yes, You Can.......microwave and Steam Shrimp - Longmeadow Farm, and think i will go make more shrimp to eat more sauce

    0 people found this review helpful

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    From: A Good Thing

    On Sep 24, 2007

    Very interesting dipping sauce. We had it with the recommended prawns and thought it could be used with a number of other dipping items. It's a bit too tart for my personal taste so would add a little sugar next time. However, it was right up my husband's ally with the tartness so maybe it's a manly dip. PAC 2007.

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (70g)

    Recipe makes 4 servings

    Calories 64
    Calories from Fat 36 (55%)
    Amount Per Serving %DV
    Total Fat 4.0g 6%
    Saturated Fat 1.5g 7%
    Monounsaturated Fat 0.9g
    Polyunsaturated Fat 1.4g
    Trans Fat 0.0g
    Cholesterol 7mg 2%
    Sodium 29mg 1%
    Potassium 140mg 4%
    Total Carbohydrate 4.6g 1%
    Dietary Fiber 0.6g 2%
    Sugars 3.5g
    Protein 3.0g 6%
    Vitamin A 65mcg 1%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.2mcg 3%
    Vitamin C 0mg 1%
    Vitamin E 0mcg 0%
    Calcium 142mg 14%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

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