Emerald Dip And Shamrock Shrimp

Course : Dips
Serves: 8
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Ingredients:

-----dip-----
1 pound spinach -- stems removed, or
10 ounces spinach
2 medium green onions and tops sliced
1/2 cup packed parsley sprigs
1/2 teaspoon dried dill weed
1/2 cup plain nonfat yogurt
1/2 cup nonfat sour cream
1/4 cup nonfat mayonnaise dressing
1 teaspoon anchovy paste
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 dash ground white pepper
3 tablespoons fresh lemon juice
-----shrimp-----
1 cup parsley sprigs
1 cup water
2 tablespoons fresh lemon juice
1 clove garlic -- halved
1 teaspoon dried tarragon leaves
1/8 teaspoon cinnamon
1/8 teaspoon salt
1 pound large shrimp -- in shells
1 spray vegetable cooking spray
-----crudites-----
2 cups broccoli florets
4 ounces snow peas
2 medium green peppers -- cut into
1 medium zucchini -- cut into spears or sliced
 

Preparation / Directions:

Dip: In a large pot, place spinach with water that clings from washing. Cook covered over medium 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 container 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 slightly 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 Sauté, 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 crudités arranged on a platter.


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