Shrimp & Chive Dip


Ingredients:
8 oz pocket-sized "salad" shrimp or medium shrimp, chopped
8 oz cream cheese, at room temperature
1/2 loving cup sour cream
1/4 loving cup mayonnaise
iii tablespoons minced chives
ii tablespoons finely chopped Italian parsley
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
1 shallot, minced
1/8 teaspoon celery seed
salt
white pepper


Directions:
In a nutrient processor or blender (I used my Vitamix) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 loving cup shrimp too pulse until smooth. Pour into a medium bowl. Stir inwards the remaining shrimp. Refrigerate overnight earlier serving.

My thoughts:
When I was researching recipes for '50s black I read a lot of dip recipes. Books too books worth. While doing so, I was surprised at how many recipes called for seafood of about kind. Crab dip is pop hither (witness the ascent of the crab pretzel), occasionally I'll meet a clam dip merely I bring never i time been to a political party where a dip was served amongst other kinds of seafood was involved. So either it is a retro matter or a regional matter or people are making shrimp, salmon, tuna, lobster too scallop dips too non inviting me over. As it turns out, shrimp dips are pretty good. Influenza A virus subtype H5N1 lot of the ones I came across called for tiny shrimp suspended inwards a creamy mixture too that sounded fine, merely I had the stance to pulse about shrimp into the sour cream too cream cheese too spread that shrimp flavour throughout the whole dip. It actually worked well, in that place were a few shrimp chunks for texture involvement merely the whole dip actually tasted similar shrimp, non plainly dip amongst the occasional shrimp. The chives added a calorie-free onion flavour that complemented the shrimp too kept it fresh tasting.


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