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Title: Emerald Dip and Shamrock Shrimp
Categories: Appetizer Dip Seafood
Yield: 8 Servings
| DIP | ||
| 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 |
| 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 | ||
| 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 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
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