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See below ingredients and instructions of the recipe
----------------------------DIP---------------------------------
1 lb Spinach, stems removed, or 1/2 c Nonfat Sour Cream
10 oz Package Spinach 1/4 c Nonfat Mayonnaise Dressing
2 Green Onions and Tops, 1 ts Anchovy Paste
Sliced 1/8 ts Ground Nutmeg
1/2 c Packed Parsley Sprigs 1/8 ts Salt
1/2 ts Dried Dill Weel 1 pn Ground White Pepper
1/2 c Plain Nonfat Yogurt 3 tb Fresh Lemon Juice
---------------------------SHRIMP--------------------------------
1 c Parsley Sprigs 1/8 ts Cinnamon
1 c Water 1/8 ts Salt
2 tb Fresh Lemon Juice 1 lb Large Shrimp, in shells
1 Clove Garlic, halved Vegetable Cooking Spray
1 ts Dried Tarragon Leaves
--------------------------CRUDITES-------------------------------
2 c Broccoli Florets Rings or strips
4 oz Snow Peas 1 md Zucchini, cut into spears or
2 Green Peppers, cut into Sliced
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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