Recipe - Emerald Dip And Shamrock Shrimp

DIP
1 pound Spinach, stems removed, or
10 ounce Package Spinach
2 Green Onions and Tops,
Sliced
One half cup Packed Parsley Sprigs
One half teaspoon Dried Dill Weel
One half cup Plain Nonfat Yogurt
One half cup Nonfat Sour Cream
One fourth cup Nonfat Mayonnaise Dressing
1 teaspoon Anchovy Paste
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Salt
1 pn 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 pound 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 md Zucchini, cut into spears or
Sliced

Dip: In a large pot, place spinach with water that clings from washing.
Cook covered over mdium heat until completely wilted, about 57 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 mediumhigh heat. Add One fourth of the shrimp and saute,
turning over once, just until opaque in center, 12 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 KookNet, Watertown, NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini