Emerald Dip and Shamrock Shrimp

8 Servings

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Emerald Dip and Shamrock Shrimp Ingredients

DIP	1 c Parsley Sprigs
1 lb Spinach, stems removed, or	1 c Water
10 oz Package Spinach	2 tb Fresh Lemon Juice
2 Green Onions and Tops,	1 Clove Garlic, halved
Sliced	1 ts Dried Tarragon Leaves
1/2 c Packed Parsley Sprigs	1/8 ts Cinnamon
1/2 ts Dried Dill Weel	1/8 ts Salt
1/2 c Plain Nonfat Yogurt	1 lb Large Shrimp, in shells
1/2 c Nonfat Sour Cream	Vegetable Cooking Spray
1/4 c Nonfat Mayonnaise Dressing	CRUDITES
1 ts Anchovy Paste	2 c Broccoli Florets
1/8 ts Ground Nutmeg	4 oz Snow Peas
1/8 ts Salt	2 Green Peppers, cut into
1 pn Ground White Pepper	Rings or strips
3 tb Fresh Lemon Juice	1 md Zucchini, cut into spears or
SHRIMP	Sliced

Instructions for Emerald Dip and Shamrock Shrimp

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized