Prep 20 mins
Cook 30 mins
A healthy take on well loved party snack. This was also created by Chef Curtis Stone for The Biggest Loser tailgating challenge.
- 1⁄3 lb dried baby lima beans, soaked in water for 24 hours
- 16 ounces vegetable stock (see recipe)
- 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 plain fat-free yogurt
- 1 tablespoon chopped chives
- 1 ounce fresh alaskan king crab leg, out of the shell
- may substitute with 1 oz fresh cooked shrimp or lobster
- 10 -12 leaves watercress
- Preheat oven to 400°F.
- 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 ½ 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 puree, about 4 to 6 tablespoons of liquid.
- If puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth.
- Remove from blender and leave covered at room temperature.
- 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.
- Reserve milk.
- In a blender, puree 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 puree cauliflower until smooth.
- Strain cauliflower puree through a fine mesh sieve and leave covered at room temperature.
- Heat a large nonstick sauté pan over high heat.
- Sauté shrimp in remaining ½ 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 puree.
- To that, add the crab, followed by the yogurt, the beets, cauliflower puree, 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.