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Creamy Lemon Shrimp
- 1/2 cup nonfat plain yogurt
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 2 cloves garlic, finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium lemons
- 1 pound cooked shrimp (any size)
- 2 cups broccoli florets, cut into 1/2-inch pieces
- 2 cups arugula
- 1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)
Directions:View on Epicurious
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