Emerald Dip & Shamrock Shrimp Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DIP
1 lbs: Spinach, stems removed, or
10 ounce: Package Spinach,
2: Green Onions and Tops,
Sliced,
1/2 cup: Packed Parsley Sprigs,
1/2 tsp: Dried Dill Weel,
1/2 cup: Plain Nonfat Yogurt,
1/2 cup: Nonfat Sour Cream,
1/4 cup: Nonfat Mayonnaise Dressing,
1 tsp: Anchovy Paste,
1/8 tsp: Ground Nutmeg,
1/8 tsp: Salt,
1 pinch: Ground White Pepper,
3 tbsp: Fresh Lemon Juice,
SHRIMP
1 cup: Parsley Sprigs,
1 cup: Water,
2 tbsp: Fresh Lemon Juice,
1 Clove: Garlic, halved
1 tsp: Dried Tarragon Leaves,
1/8 tsp: Cinnamon,
1/8 tsp: Salt,
1 lbs: Large Shrimp, in shells
Vegetable Cooking Spray,
CRUDITES
2 cup: Broccoli Florets,
4 ounce: Snow Peas,
2: Green Peppers, cut into
Rings or strips,
1 medium: Zucchini, cut into spears or
Sliced,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp