Preparation:
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 lightly 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 sauté, 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 crudités arranged on a platter. |
