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Spring Vegetable and Shrimp Pot with Dill Sauce

Seafood alternatives: crayfish, crab legs or whole crab, clams or mussels

It's not soup, but this entire meal cooks in one pot–and that sure makes cleanup easy. Dip potatoes, shrimp and peas into lemony dill sauce, or substitute prepared tartar sauce, ranch dressing or honey mustard dressing.

Ingredients:

• 3/4 cup low-fat or regular mayonnaise
• 4 tsp. lemon juice
• 1 Tbsp. minced fresh dill or 1 tsp. dried
• 1 Tbsp. minced onion
• 3 Tbsp. pickling or shrimp boil spices (optional)
• 1 1/2 to 2 pounds small new potatoes, scrubbed
• 1 1/2 pounds medium shrimp (20/25 count)
• 1 pound sugar snap peas

Cooking Instructions:

In a small bowl stir together the mayonnaise, lemon juice, dill and onion. Let stand at least 20 minutes for flavors to blend.

In a 4- to 5-quart pan bring pickling spices and 3 quarts water to a boil. Add the potatoes and simmer uncovered until potatoes are tender when pierced, about 20 minutes. Transfer with a slotted spoon to a large serving platter and cover to keep warm.

While the potatoes cook, devein the shrimp and rinse well, leaving the shells on. Add the shrimp to the boiling water and simmer 1 minute. Add the peas and cook until the shrimp are opaque in the center, about 1 minute more. Drain the shrimp and peas and add to the platter with the potatoes. Serve with dill sauce and/or other sauces to dip vegetables and shrimp into.

Servings per recipe: 4

Per serving: 476 cal./41 g prot./42 g carbo./2 g sat./15 g mono./1 g om-3.6/273 mg chol./314 mg sdm.