Creamy Shrimp Dip With Shallots, Dill, and Lemon Recipe

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An elegant, easy, and flavorful shrimp dip. Vicky Wasik

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.

Recipe Facts

Active: 15 mins
Total: 45 mins
Serves: 4 to 8 servings

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Ingredients

  • 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

Directions

  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 and lemon juice and transfer to refrigerator until ready to use.

  2. 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.

  3. 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.

Special Equipment

Instant-read thermometer

This Recipe Appears In

Nutrition Facts (per serving)
178 Calories
13g Fat
7g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 178
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 15%
Cholesterol 84mg 28%
Sodium 574mg 25%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 9g
Vitamin C 4mg 22%
Calcium 54mg 4%
Iron 1mg 3%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)