Why It Works
- Marinating the shrimp in baking soda and salt seasons them throughout and gives them an extra-plump texture.
- Starting the shrimp in cold water and gradually heating it to 170°F ensures that they come out tender and juicy, not tough and overcooked.
- Marinating the minced shallot in lemon juice softens its raw-onion flavor and gives each piece a tart pop.
This shrimp dip couldn't be easier to make: Just poach the shrimp until they're plump and tender, then chop them and mix with creamy and flavorful ingredients like sour cream, mayo, herbs, and fresh lemon juice. The keys to the plumpest and most delicious shrimp: baking soda, salt, and using the right cooking method.
- 1 pound (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)
- 3 tablespoons (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 tablespoon (3g) minced fresh parsley leaves and tender stems
- 2 teaspoons (2g) minced fresh dill
- 2 teaspoons (2g) minced chives
- 2 teaspoons (10ml) drained preserved horseradish
- 1/2 teaspoon (2g) ground coriander seed
- Freshly ground black pepper
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 and lemon juice and transfer to refrigerator until ready to use.
Fill a large bowl with ice water. Fill a medium saucepan with cold water. Add shrimp to saucepan and set over high heat. Cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through. Using a slotted spoon, immediately transfer shrimp to ice bath and let stand until chilled. Drain well, discarding ice. Pat shrimp dry on paper towels.
Chop shrimp into small chunks. Transfer to a medium mixing bowl and add shallot and lemon juice mixture, celery, sour cream, mayonnaise, parsley, dill, chives, horseradish, and coriander. Season with salt and pepper. Serve with crackers. The shrimp dip can be refrigerated for up to 5 hours in a sealed airtight container.