Title: Emerald Dip and Shamrock Shrimp
Categories: Appetizers, Dips, Fish
Yield: 8 Servings
MMMMM----------------------------DIP---------------------------------
1 lb Spinach; stems removed, or
10 oz Pkg spinach
2 Green onions and tops;
-sliced
1/2 c Parsley sprigs; packed
1/2 ts Dried dill
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 cl 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; 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; 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 container
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.
