Updated Nov 24, 2014Chatelaine
FOR GARLIC-LEMON DIP:
FOR CAJUN ARTICHOKE DIP:
FOR CHIPOTLE COCKTAIL SAUCE:
- 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.