| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Cyberealm, Dips, Fish | 8 | Servings | |
INGREDIENTS
| lb Spinach, stems removed or | ||
| oz Package Spinach | ||
| Green Onions and Tops | ||
| 1 | c Packed Parsley Sprigs | |
| 1 | ts Dried Dill Weel | |
| 1 | c Plain Nonfat Yogurt | |
| 1 | c Nonfat Sour Cream | |
| 1 | c Nonfat Mayonnaise Dressing | |
| ts Anchovy Paste | ||
| 1 | ts Ground Nutmeg | |
| 1 | ts Salt | |
| pn Ground White Pepper | ||
| tb Fresh Lemon Juice | ||
| c Parsley Sprigs | ||
| c Water | ||
| tb Fresh Lemon Juice | ||
| Clove Garlic, halved | ||
| ts Dried Tarragon Leaves | ||
| 1 | ts Cinnamon | |
| 1 | ts Salt | |
| lb Large Shrimp, in shells | ||
| c Broccoli Florets | ||
| oz Snow Peas | ||
| Green Peppers, cut into | ||
| md Zucchini, cut into spears or |
INSTRUCTIONS
~---------------------DIP--------------------------- : Sliced ~-------------------SHRIMP------------------------- : Vegetable Cooking Spray ~------------------CRUDITES------------------------ : Rings or strips : 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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