Yield: 8 Servings
|1 pounds||Spinach, stems removed, or|
|10 ounces||Package Spinach|
|2||Green Onions and Tops,|
|½ cup||Packed Parsley Sprigs|
|½ teaspoon||Dried Dill Weel|
|½ cup||Plain Nonfat Yogurt|
|½ cup||Nonfat Sour Cream|
|¼ cup||Nonfat Mayonnaise Dressing|
|1 teaspoon||Anchovy Paste|
|⅛ teaspoon||Ground Nutmeg|
|1 pinch||Ground White Pepper|
|3 tablespoons||Fresh Lemon Juice|
|1 cup||Parsley Sprigs|
|2 tablespoons||Fresh Lemon Juice|
|1||Clove Garlic, halved|
|1 teaspoon||Dried Tarragon Leaves|
|1 pounds||Large Shrimp, in shells|
|Vegetable Cooking Spray|
|2 cups||Broccoli Florets|
|4 ounces||Snow Peas|
|2||Green Peppers, cut into|
|Rings or strips|
|1 medium||Zucchini, cut into spears or|
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 ¼ 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