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Recipe by: jaumeta
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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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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