| 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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