Shrimp dip trio
31
- Prep Time5 min
- Total Time5 min
- Makes8 servings
Andreas Trauttmansdorff
Ingredients
400-g pkg frozen cooked tail-on shrimp, or 1 shrimp ring
lemon wedges
1/2 tsp dried tarragon
FOR GARLIC-LEMON DIP:
1 tbsp lemon juice
1 garlic clove, minced
2 tbsp white-wine vinegar
1 tsp granulated sugar
1/2 tsp salt
1/2 tsp Dijon mustard
1/4 cup olive oil
FOR CAJUN ARTICHOKE DIP:
227-g container artichoke dip
2 tbsp Cajun seasoning
FOR CHIPOTLE COCKTAIL SAUCE:
1 1/2 tsp Chipotle Tabasco sauce
1/2 cup cocktail sauce
Instructions
Defrost shrimp following package directions. For garlic-lemon dip, squeeze about 1 tbsp (15 mL) lemon juice into a small bowl. Add garlic, vinegar, sugar, tarragon, salt and Dijon. Whisk until evenly mixed. Gradually whisk in oil. Dip will thicken slightly. Use right away or leave at room temperature up to 1 day or refrigerate up to 1 week.
For artichoke dip, stir Cajun seasoning right into container of artichoke dip. If making ahead, replace lid and refrigerate up to 1 day.
For chipotle dip, stir chipotle Tabasco into cocktail sauce or sauce that comes with shrimp ring. If making ahead, refrigerate up to 1 week.
Arrange shrimp in a bowl with a few lemon wedges. Spoon sauces into small bowls and serve alongside. Sauces also look good in small-footed dishes or martini glasses.
Nutrition (per serving)
Calories 35, Protein 2.1g, Carbohydrates 1.6g, Fat 2.4g, Sodium 71mg.
We've hit a home run with our trio of super-easy shrimp dips: from a light, lemony vinaigrette to a creamy artichoke to a chipotle-spiced cocktail dip. And it only takes minutes to make all three. Set dips out individually or create a dramatic cocktail threesome on a large platter.
