Creamy Shrimp Dip
Ingredients
- 1 pound (454g) peeled and deveined shrimp
- 1/2 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume
- 1/4 teaspoon baking soda
- 1 medium shallot (about 2 ounces; 55g) diced (about 1/4 cup)
- 1 teaspoon grated lemon zest
- 1 1/2 tablespoons (22ml) fresh juice from 1 lemon
- 1 medium celery rib, diced (about 1/3 cup)
- 1/2 cup (113g) sour cream
- 1/2 cup (113g) mayonnaise
- 1 tablespoon minced fresh parsley leaves and tender stems
- 2 teaspoons minced fresh dill
- 2 teaspoons minced chives
- 2 teaspoons (10ml) drained preserved horseradish
- 1/2 teaspoon ground coriander seed
- Freshly ground black pepper
Instructions
- 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, lemon zest, and lemon juice and refrigerate until ready to use.
- 2
In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside. Fill a medium saucepan with cold water. Add shrimp to saucepan and set over high heat. Cook, stirring occasionally, until temperature reaches 170°F (77ºC) on an instant-read thermometer and shrimp are just cooked through, about 8 minutes. Using a slotted spoon, immediately transfer shrimp to ice bath and let stand until chilled, about 5 minutes. 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 mixture, celery, sour cream, mayonnaise, parsley, dill, chives, horseradish, and coriander. Season to taste with salt and pepper. Serve with crackers.
