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Emerald Dip And Shamrock Shrimp

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

  Dip
1 lb 454g / 16ozSpinach - stems removed, or
1   Spinach
2   Green onions and tops
  Sliced
1/2 cup 8g / 0.3ozPacked parsley sprigs
1/2 teaspoon 2.5mlDried dill weed
1/2 cup 118mlPlain nonfat yogurt
1/2 cup 118mlNonfat sour cream
1/4 cup 59mlNonfat mayonnaise dressing
1 teaspoon 5mlAnchovy paste
1/8 teaspoon 0.6mlGround nutmeg
1/8 teaspoon 0.6mlSalt
1   Ground white pepper
3 tablespoons 45mlFresh lemon juice
  Shrimp
1 cup 16g / 0.6ozParsley sprigs
1 cup 237mlWater
2 tablespoons 30mlFresh lemon juice
1   Garlic - halved
1 teaspoon 5mlDried tarragon leaves
1/8 teaspoon 0.6mlCinnamon
1/8 teaspoon 0.6mlSalt
1 lb 454g / 16ozLarge shrimp - in shells
  Vegetable cooking spray
  Crudites
2 cups 292g / 10ozBroccoli florets
4 oz 113gSnow 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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