Curtis Stone's healthy seafood alternative to this appetizer favorite.
Instead of the Mexican-style layer dip with 1755 calories, try this 7 Layer Dip with shrimp and vegetables.
1/3 pound dried baby lima beans, soaked in water for 24 hours
16 ounces homemade vegetable stock
2 large red beets, stems removed
1 teaspoon safflower oil, divided
3 small whole wheat tortillas, cut into thin triangular strips
3 cups cauliflower florets
3 cups nonfat milk
10 shrimp, peeled and deveined
1/2 cup fat free yogurt
1 Tablespoon chopped chives
1 ounce fresh Alaskan King Crab Leg, out of the shell (may substitute with 1 ounce fresh cooked shrimp or lobster)
10 to 12 leaves of watercress
Preheat oven to 400ºF.
Place beets in foil and drizzle with half the oil and 1 teaspoon of water.
Close the foil around the beets and bake on a tray in the oven for 1 hour or until a knife inserts into the center of each beet without resistance.
Cool in the refrigerator.
Cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy.
Remove from oven and cool at room temperature.
After the beets go into the oven, drain off soaking liquid from beans and rinse with cold water.
In a medium pot, bring vegetable stock and beans to the simmer over medium high heat.
Once simmering, reduce heat to low and cook gently for 1 to 1 1/2 hours or until beans are soft and cooked through.
Once cooked, drain off liquid and move beans to a blender.
Reserve cooking liquid.
Cover the lid of the blender with a hand towel and keep it open slightly to release steam, begin pureeing the beans on the lowest speed.
Slowly drizzle in enough of the cooking liquid to make a smooth purée, about 4 to 6 Tablespoons of liquid.
If puree is still too thick, add more cooking liquid, 1 Tablespoon at a time until purée is smooth.
Remove from blender and leave covered at room temp.
While beans are cooking, bring cauliflower and milk up to the simmer in a medium pot over medium high heat, but do not allow the milk to boil.
Once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain.
In a blender, purée cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape. Slowly drizzle in 3 to 5 Tablespoons of the milk and purée cauliflower until smooth.
Strain cauliflower purée through a fine mesh sieve and leave covered at room temperature.
Heat a large nonstick sauté pan over high heat.
Sauté shrimp in remaining 1/2 teaspoon of oil for 2 to 3 minutes on each side or until shrimp is just barely cooked through and pink in color.
Remove from heat and allow to rest at room temperature.
Chop all but 2 shrimp into a fine dice.
Peel skin from cooled beets and cut into a small dice.
Mix yogurt and chives in a small mixing bowl until well incorporated.
In a small glass bowl or ramekin, begin layering the dip.
Start out at the bottom with an even layer of the bean purée.
To that, add the crab, followed by the yogurt, the beets, cauliflower purée, and the chopped shrimp.
Place the watercress leaves in the center of the shrimp layer.
Cross the tails of the 2 remaining shrimp and place on the watercress leaves.
Serve with whole wheat tortilla chips.