Monday, June 25, 2012

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!

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