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
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Food Tip |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
This Recipe for Emerald Dip & Shamrock Shrimp is one of thousands in the Recipes-to-go Dip Cookbook.
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
If you enjoy this Emerald Dip & Shamrock Shrimp Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
This is a recipe for Emerald Dip & Shamrock Shrimp from the recipe cookbook of Recipes-to-go (Dip)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
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