Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spinach - stems removed, or 1 Spinach

  2. 2 Green onions and tops Sliced

  3. 1/2 cup 8g / 1/3oz Packed parsley sprigs

  4. 1/2 teaspoon 2 1/2ml Dried dill weed

  5. 1/2 cup 118ml Plain nonfat yogurt

  6. 1/2 cup 118ml Nonfat sour cream

  7. 1/4 cup 59ml Nonfat mayonnaise dressing

  8. 1 teaspoon 5ml Anchovy paste

  9. 1/8 teaspoon 0.6ml Ground nutmeg

  10. 1 Ground white pepper

  11. 3 tablespoons 45ml Fresh lemon juice Shrimp

  12. 1 cup 16g / 0.6oz Parsley sprigs

  13. 1 cup 237ml Water

  14. 2 tablespoons 30ml Fresh lemon juice

  15. 1 Garlic - halved

  16. 1 teaspoon 5ml Dried tarragon leaves

  17. 1/8 teaspoon 0.6ml Cinnamon

  18. 1/8 teaspoon 0.6ml Salt

  19. 1 lb 454g / 16oz Large shrimp - in shells Vegetable cooking spray Crudites

  20. 2 cups 292g / 10oz Broccoli florets

  21. 4 oz 113g Snow peas

  22. 2 Green peppers - cut into 1 Or strips

  23. 1 Zucchini - cut into spears or (medium) Sliced

Instructions Jump to Ingredients ↑

  1. 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.


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