Shrimp dip trio

15

PREP TIME

5 min

Makes

8 servings

Shrimp dip trio

Andreas Trauttmansdorff


Ingredients

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

FOR GARLIC-LEMON DIP:

  • 1 tbsp lemon juice
  • 1 garlic clove , minced
  • 2 tbsp white-wine vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp Dijon mustard
  • 1/4 cup olive oil

FOR CAJUN ARTICHOKE DIP:

  • 227-g container artichoke dip
  • 2 tbsp Cajun seasoning

FOR CHIPOTLE COCKTAIL SAUCE:

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

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.

Nutrition (per serving)

  • Calories
  • 35,
  • Protein
  • 2.1 g,
  • Carbohydrates
  • 1.6 g,
  • Fat
  • 2.4 g,
  • Sodium
  • 71 mg.

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.