Serves 8
45 min
Creamy Shrimp Dip with Shallots, Dill, and Lemon
Recipe GLPRf73e342b26995c
A luxurious and elegant appetizer featuring succulent shrimp folded into a bright, herbed cream base. Fresh dill, lemon juice, and a subtle hint of horseradish create layers of sophisticated flavor, while sour cream and mayonnaise provide a silky richness. Perfect for entertaining, this dip serves eight and comes together in under an hour.
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Ingredients
1 pound peeled and deveined shrimp
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon baking soda
1 medium shallot, diced
3 tablespoons fresh lemon juice
1 medium celery rib, diced
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
2 teaspoons minced fresh chives
2 teaspoons drained prepared horseradish
1/2 teaspoon ground coriander seed
Freshly ground black pepper to taste
Directions
Place the shrimp in a medium bowl and sprinkle with the kosher salt and baking soda. Toss gently to coat evenly and let sit for 10 minutes. The baking soda will help the shrimp cook quickly and maintain a tender texture.
Bring a pot of water to a boil. Add the shrimp and cook, stirring occasionally, until they turn pink and reach an internal temperature of 145°F, about 3 to 4 minutes. Remove with a slotted spoon and transfer to a cutting board to cool.
Once cooled, roughly chop the cooked shrimp into bite-sized pieces.
In a large bowl, combine the sour cream and mayonnaise, stirring until smooth and well blended.
Add the diced shallot, diced celery, lemon juice, minced parsley, minced dill, minced chives, horseradish, and ground coriander seed to the cream mixture. Stir until all ingredients are evenly distributed.
Gently fold in the chopped shrimp, being careful not to break the pieces. Season with additional salt and freshly ground black pepper to taste.
Transfer the dip to a serving bowl. Cover and refrigerate until ready to serve, up to 2 hours before serving. The flavors will meld and deepen during chilling.
