MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Emerald Dip and Shamrock Shrimp
 Categories: Appetizers, Dips, Fish
      Yield: 8 Servings
 
MMMMM----------------------------DIP---------------------------------
      1 lb Spinach; stems removed, or
     10 oz Pkg spinach
      2    Green onions and tops;
           -sliced
    1/2 c  Parsley sprigs; packed
    1/2 ts Dried dill
    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

MMMMM---------------------------SHRIMP--------------------------------
      1 c  Parsley sprigs
      1 c  Water
      2 tb Fresh lemon juice
      1 cl Garlic; halved
      1 ts Dried tarragon leaves
    1/8 ts Cinnamon
    1/8 ts Salt
      1 lb Large shrimp; in shells
           Vegetable cooking spray

MMMMM--------------------------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; 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 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 13 g, Fat 1 g, Cholesterol 90 mg,
  Fiber 2 g, Sodium 133 mg

  Dip: Calories 45, Protein 3 g, Carbs 8 g, Fat 0.5 g,
  Cholesterol 5 mg, Fiber 1 g, Sodium 207 mg
  
  Source: Medford Mail Tribune, March 1994

  Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120
  
  From: Michael Loo
  Date: 05-23-00
 
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