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Irish Cheer & Virginia’s Emerald Isle Shrimp

October 3, 2011

3 dozen medium shrimp
2 pounds fresh spinach
2 cups dairy sour cream
2 packages (8-oz size) cream cheese
6 lemons, cut into wedges

Peel and devein shrimp, leaving tails intact; sprinkle lightly with lemon juice and set aside.

Carefully wash and devein spinach; tear leaves into bits. Place in large saucepan with 2 cup water. Place shrimps on top of spinach leaves. Bring water to boil; cook slowly 3-4 minutes or until spinach is wilted and shrimp are cooked through. Take care not to overcook lest shrimp become tough.

Shrimp will turn pale green as they absorb color from the spinach. Remove shrimp from saucepan and refrigerate for later use.

Drain spinach and purée in blender or food processor; measure 2 1/2 cups cooked puréed spinach and place in mixing bowl; fold in dairy sour cream and cream cheese; mix thoroughly.

Lightly oil 6-cup ring mold; spoon spinach-cheese mixture into mold. Cover and refrigerate until firm, about 3 hours.

Unmold spinach-cream mixture onto plate; arrange shrimp on mold in decorative manner; fill center of mold with lemon wedges arranged in sunburst fashion.

Yield: 2 dozen hors d’oeuvre servings.


Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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