Creamy Shrimp Dip

Method

1. 1

   In a medium bowl, combine shrimp, 1/2 teaspoon salt, and baking soda and toss to coat. Refrigerate for at least 30 minutes and up to 1 hour. In a small bowl, combine shallot, lemon zest, and lemon juice and refrigerate until ready to use.

2. 2

   In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside. Fill a medium saucepan with cold water. Add shrimp to saucepan and set over high heat. Cook, stirring occasionally, until temperature reaches 170°F (77ºC) on an instant-read thermometer and shrimp are just cooked through, about 8 minutes. Using a slotted spoon, immediately transfer shrimp to ice bath and let stand until chilled, about 5 minutes. Drain well, discarding ice. Pat shrimp dry on paper towels.

3. 3

   Chop shrimp into small chunks. Transfer to a medium mixing bowl and add shallot and lemon mixture, celery, sour cream, mayonnaise, parsley, dill, chives, horseradish, and coriander. Season to taste with salt and pepper. Serve with crackers.

Nutrition

calories

194 kcal

fatContent

14 g

fiberContent

1 g

sugarContent

2 g

sodiumContent

588 mg

proteinContent

9 g

cholesterolContent

86 mg

carbohydrateContent

7 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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