Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------DIP---------------------------------
1 lb Spinach, stems removed, or
10 oz Package Spinach
2 Green Onions and Tops,
Sliced
1/2 c Packed Parsley Sprigs
1/2 ts Dried Dill Weel
1/2 c Plain Nonfat Yogurt
1/2 c Nonfat Sour Cream
1/4 c Nonfat Mayonnaise Dressing
1 ts Anchovy Paste
1/8 ts Ground Nutmeg
1/8 ts Salt
1 pn Ground White Pepper
3 tb Fresh Lemon Juice

---------------------------SHRIMP--------------------------------
1 c Parsley Sprigs
1 c Water
2 tb Fresh Lemon Juice
1 Clove Garlic, halved
1 ts Dried Tarragon Leaves
1/8 ts Cinnamon
1/8 ts Salt
1 lb Large Shrimp, in shells
Vegetable Cooking Spray

--------------------------CRUDITES-------------------------------
2 c Broccoli Florets
4 oz 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
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

Browse by categories