Creamy Shrimp Dip

Ingredients

For 8 servings

• •1 lb (450g) peeled and deveined shrimp
• •1 /2 teaspoon (2g) kosher salt, plus more as needed
• •1 /4 teaspoon baking soda
• •1 medium shallot, diced (about 1/4 cup; 40g)
• •1 c. à café grated lemon zest
• •3 c. à soupe (45ml) fresh juice from 1 lemon
• •1 medium celery rib, diced (about 1/2 cup; 45g)
• •1 /2 cup (100g) sour cream
• •1 /2 cup (100g) mayonnaise
• •1 c. à soupe (3g) minced fresh parsley leaves and tender stems
• •2 c. à café (2g) minced fresh dill
• •2 c. à café (2g) minced chives
• •2 c. à café (10ml) drained preserved horseradish
• •1 /2 teaspoon (2g) ground coriander seed
• •Freshly ground black pepper

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.