Rosie Makes A Shrimp Dip.

 

The Hawthornes will be entertaining this evening

and I thought this shrimp dip appetizer

would be a welcome member to my hors d-oeuvres tray.

Here's 1/2 pound of cooked and de-veined shrimp  -  roughly 2 cups.

I gave my shrimp a rough chop.

I like to know what I'm eating.

Rosie's mise en place.

Dilled Shrimp Dip

1/2 pound shrimp, rough chop

1/2 cup mayonnaise

1 heaping tablespoon chili sauce

1/2 tsp celery seed

1 heaping tablespoon onion, chopped

1 heaping tablespoon celery, chopped (Include leaves.)

1 heapingTB fresh dill, chopped

Combine all ingredients.

Serve on crackers.

I like triscuits.

Pretend the celery is in the picture.

Mix chili and mayo.

Chop up some fresh dill,

along with the green seeds.

 Chop up the celery.

I like to include the leaves for extra flavor.

 

Mix all ingredients and pour over shrimp.

Coat thoroughly.

Serve on crackers - I prefer tricuits,

with a sprig of fresh dill.

As I said, I like to coarse chop my shrimp

so I can actually see what I'm eating

and get a chunk of shrimp.

The shrimp is the star here;

the dressing merely complements the shrimp and

the dill is the jewelry.

Love the fresh dill seeds

with their bursts of flavor.

Bon appetit!