Recipe for Emerald Dip And Shamrock Shrimp

Ingredients

----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

Instructions

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.





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