A delicious seafood dish.
Ingredients:
1 pound (26-30-count) shrimp, peeled and deveined
Kosher salt and ground pepper
2 garlic cloves, smashed
1 cup Dip Me Creole Herb Sour Cream Dip
1 tbsp finely chopped fresh dill
2 tbsps chopped celery
2 tbsps chopped Roma tomatoes
1 tbsp finely chopped parsley
1 tsp hot sauce
1 tsp lemon zest
1 tsp sugar
Kosher salt and ground pepper
2 garlic cloves, smashed
1 cup Dip Me Creole Herb Sour Cream Dip
1 tbsp finely chopped fresh dill
2 tbsps chopped celery
2 tbsps chopped Roma tomatoes
1 tbsp finely chopped parsley
1 tsp hot sauce
1 tsp lemon zest
1 tsp sugar
Directions:
-To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add dill, garlic, celery, tomatoes. Salt and pepper to taste. Bring to a boil and simmer until the pot is fragrant, about 5 minutes.
-Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
-To make the salad: In a large bowl, combine Dip Me Creole Herb Sour Cream Dip, lemon zest, hot sauce, and sugar. Taste.
-Season with a pinch of salt and a few grinds of black pepper.
-Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Add shrimp to dressing mixture until combined. Add salad to a boring dinner salad and "laissez bon temp rouler!"
-Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
-To make the salad: In a large bowl, combine Dip Me Creole Herb Sour Cream Dip, lemon zest, hot sauce, and sugar. Taste.
-Season with a pinch of salt and a few grinds of black pepper.
-Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Add shrimp to dressing mixture until combined. Add salad to a boring dinner salad and "laissez bon temp rouler!"