Emerald dip & shamrock shrimp
Yield: 8 Servings MMM
Ingredients:
- 1 lb Spinach stems removed or
- 10 oz Package Spinach
- 2 Green Onions and Tops Sliced
- 1/2 c Packed Parsley Sprigs
- 1/2 ts Dried Dill Weel
- 1/2 c Plain Nonfat Yogurt
- 1/2 c Nonfat Sour Cream
- 1/4 c Nonfat Mayonnaise Dressing
- 1 ts Anchovy Paste
- 1/8 ts Ground Nutmeg
- 1/8 ts Salt
- 1 pn Ground White Pepper
- 3 tb Fresh Lemon Juice MMMMM---------------------------SHRIMP--------------------------------
- 1 c Parsley Sprigs
- 1 c Water
- 2 tb Fresh Lemon Juice
- 1 Clove Garlic halved
- 1 ts Dried Tarragon Leaves
- 1/8 ts Cinnamon
- 1/8 ts Salt
- 1 lb Large Shrimp in shells Vegetable Cooking Spray MMMMM--------------------------CRUDITES-------------------------------
- 2 c Broccoli Florets
- 4 oz Snow Peas
- 2 Green Peppers cut into Rings or strips
- 1 md Zucchini
Instructions:
cut into spears or Sliced Dip: In a large pot place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible. In a food processor place spinach with green onions parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste. Refrigerate until ready to serve. Shrimp: In a blender process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes or until green part rises to top leaving water below.Shell shrimp leaving tails intact if desired. In a baking dish arrange shrimp in a single layer; spray ightly with cooking spray tossing to coat. Spoon parsley mixture evenly over shrimp discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and saute turning over once just until opaque in center 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm room temperature or cold; refrigerate if not serving within one hour. Serve shrimp and dip with crudites arranged on a platter. Per Serving: Shrimp: Calories: 85 Protein: 13g Fat: 1g Cholesterol: 90mg Fiber: 2g Sodium: 133mg. Dip: Calories: 45 Protein: 3g Carbohydrate: 8g Fat: .5g Cholesterol: 5mg Fiber: 1g Sodium: 207mg. Source: Medford Mail Tribune March 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
