• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Emerald Dip and Shamrock Shrimp

  • Recipe Submitted by on

Category: Dips, Appetizers, Fish

 Ingredients List

  • ------------------------------------DIP------------------------------------
  • 1 lb Spinach, stems removed, or
  • 10 oz Package Spinach
  • 2 Green Onions and Tops,
  • Sliced
  • 1/2 c Packed Parsley Sprigs
  • 1/2 ts Dried Dill Weel
  • 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


1 c Parsley Sprigs
1 c Water
2 tb Fresh Lemon Juice
1 Clove Garlic, halved
1 ts Dried Tarragon Leaves
1/8 ts Cinnamon
1/8 ts Salt
1 lb Large Shrimp, in shells
Vegetable Cooking Spray

2 c Broccoli Florets
4 oz Snow Peas
2 Green Peppers, cut into
Rings or strips
1 md Zucchini, cut into spears or

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.

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