Emerald Dip And Shamrock Shrimp

Recipe Ingredients

		Dip
1 lb	454g / 16oz	Spinach - stems removed, or
1		Spinach
2		Green onions and tops
		Sliced
1/2 cup	8g / 0.3oz	Packed parsley sprigs
1/2 teaspoon	2.5ml	Dried dill weed
1/2 cup	118ml	Plain nonfat yogurt
1/2 cup	118ml	Nonfat sour cream
1/4 cup	59ml	Nonfat mayonnaise dressing
1 teaspoon	5ml	Anchovy paste
1/8 teaspoon	0.6ml	Ground nutmeg
1/8 teaspoon	0.6ml	Salt
1		Ground white pepper
3 tablespoons	45ml	Fresh lemon juice
		Shrimp
1 cup	16g / 0.6oz	Parsley sprigs
1 cup	237ml	Water
2 tablespoons	30ml	Fresh lemon juice
1		Garlic - halved
1 teaspoon	5ml	Dried tarragon leaves
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Salt
1 lb	454g / 16oz	Large shrimp - in shells
		Vegetable cooking spray
		Crudites
2 cups	292g / 10oz	Broccoli florets
4 oz	113g	Snow peas
2		Green peppers - cut into
1		Or strips
1		Zucchini - cut into spears or (medium)
		Sliced

Recipe Instructions

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 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.

Source:
Edie Jenson

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