Emerald Dip And Shamrock Shrimpappetizers, dips, fish ----DIP---- 1 lb spinach, stems removed, or 10 oz package spinach 2 green onions and tops, 1 sliced 1/2 cup packed parsley sprigs 1/2 teaspoon dried dill weel 1/2 cup plain nonfat yogurt 1/2 cup nonfat sour cream 1/4 cup nonfat mayonnaise dressing 1 teaspoon anchovy paste 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 1 pinch ground white pepper 3 tablespoon fresh lemon juice ----SHRIMP---- 1 cup parsley sprigs 1 cup water 2 tablespoon fresh lemon juice 1 clove garlic, halved 1 teaspoon dried tarragon leaves 1/8 teaspoon cinnamon 1/8 teaspoon salt 1 lb large shrimp, in shells 1 vegetable cooking spray ----CRUDITES---- 2 cup broccoli florets 4 oz snow peas 2 green peppers, cut into 1 rings or strips 1 medium zucchini, cut into spears or 1 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 |
