DIP
1 lb spinach, stems removed, or
10 oz package spinach
2 green onions and tops,
1 sliced
1/2 cup packed parsley sprigs
1/2 tsp dried dill weel
1/2 cup plain nonfat yogurt
1/2 cup nonfat sour cream
1/4 cup nonfat mayonnaise dressing
1 tsp anchovy paste
1/8 tsp ground nutmeg
1/8 tsp salt
1 pinch ground white pepper
3 tbsp fresh lemon juice
SHRIMP
1 cup parsley sprigs
1 cup water
2 tbsp fresh lemon juice
1 clove garlic, halved
1 tsp dried tarragon leaves
1/8 tsp cinnamon
1/8 tsp salt
1 lb large shrimp, in shells
1 vegetable cooking spray
CRUDITES
2 cup broccoli florets
4 oz snow peas
2 green peppers, cut into
1 rings or strips
1 medium zucchini, cut into spears or
1 sliced
A Recipe for
Emerald Dip & Shamrock Shrimp
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Health food makes me sick. |
| Calvin Trillin |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This Recipe for Emerald Dip & Shamrock Shrimp is one of thousands in the Recipes-to-go Dip Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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If you enjoy this Emerald Dip & Shamrock Shrimp Recipe - you should enjoy the recipe collections you can find on the websites below:
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Hungry men think the cook lazy. |
| Anonymous |
This is a recipe for Emerald Dip & Shamrock Shrimp from the recipe cookbook of Recipes-to-go (Dip)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Food Tip |
He who lives by the sword eats with bloody hands. |
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Food Tip |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
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
Serves: 8
Emerald Dip & Shamrock Shrimp Recipe brought to you by Recipes To-Go