Shrimp dip trio

Prep 5 min
Makes 8 servings

12

Ingredients

400-g pkg
frozen cooked tail-on shrimp, or 1 shrimp ring
1/2 tsp
dried tarragon

FOR GARLIC-LEMON DIP:

1 tbsp
1
garlic clove, minced
2 tbsp
white-wine vinegar
1/2 tsp
1/2 tsp
Dijon mustard
1/4 cup

FOR CAJUN ARTICHOKE DIP:

227-g container
2 tbsp
Cajun seasoning

FOR CHIPOTLE COCKTAIL SAUCE:

1 1/2 tsp
Chipotle Tabasco sauce
1/2 cup

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.

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.

Nutrition

Calories 35, Protein 2.1 g, Carbohydrates 1.6 g, Fat 2.4 g, Sodium 71 mg.
Recipe Collections
Advertisement
Latest Recipes