Emerald dip and shamrock shrimp

8 servings

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

DIP

SHRIMP

CRUDITES

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

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