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Shrimp Dip - Shrimp Dip Recipe

Thursday, December 3, 2009

                                                       Shrimp Dip - Shrimp Dip Recipe

Shrimp Dip - Shrimp Dip Recipe Ingredients

1 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed

1 cup mayonnaise (regular, low-fat, or fat-free)

2 tablespoons yellow mustard 2 tablespoons minced pimientos
2 teaspoons curry powder Juice of

1⁄2 lemon Salt and freshly ground black

pepper to taste

Shrimp Dip - Shrimp Dip Recipe Cooking Process

1.If using raw shrimp, bring 2 quarts salted water to a boil in a large pot over medium heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Transfer the shrimp to the ice water with a strainer or slotted
spoon. Allow the shrimp to cool completely, then drain and blot them dry with paper towels. If using precooked shrimp, omit this step.

2.Finely chop the cooked shrimp. Combine them with the mayonnaise, mustard, pimientos, curry powder, and lemon juice in a medium bowl. Stir until well blended. Season with salt and pepper. Serve immediately. (The dip can be made up to 24 hours in advance and kept tightly covered in the refrigerator.)Shrimp Dip - Shrimp Dip Recipe


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