What Shrimp in Heaven Must Taste Like
I was searching for a new appetizer for a party and instead rediscovered this luscious appetizer/sandwich recipe. This has a history, my cousin Shirley, served this at a party maybe 30 years ago. It was so memorable I begged for and received her recipe, only to bury it under so many others during my cooking school years; until now!
This will not disappoint!
INGREDIENTS: This recipe is for the dip and has a looser consistency. To make it as a sandwich spread reduce the sour cream and mayo by about half
- shrimp – 12 oz, [unpeeled], poached
- celery – 1/2 cup, [1 rib], minced
- scallions tops – 1/2 cup, [3 scallions] minced , [or chives]
- eggs, hard cooked – 2 finely chopped
- garlic – 1 clove, grated, [or 1/2 tsp garlic powder]
- sea salt – 1/2 tsp, or more to taste
- pepper – 1/8 tsp
- mayonnaise – 1/2 cup
- sour cream – 1/2 cup [or Greek yogurt]
- hot sauce – 1/2 tsp [optional] or to taste
- CRACKERS AND CELERY STICKS TO ACCOMPANY DIP
INSTRUCTIONS: For an optional flavor boost poach unpeeled shrimp, then reduce poaching liquid to a couple TBS
- In a pot bring a half cup of water to a simmer, add the shrimp, cover, and cook just until pink through out—a few minutes
- Remove the shrimp and place in an ice bath, and continue to simmer the liquid until just 2 TBS remains, then cool
- While the shrimp cool, combine the remaining ingredients in a large bowl including the reduced poaching liquid
- Peel the shrimp and using a food processor, pulse a few times to yield a medium-coarse texture; add to the bowl and gently combine all into a thick dip
- Refrigerate for at least 20 minutes, flavor will improve over 24 hours
Recipe adapted from a Shirley Larsen recipe
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