Fireside Shrimp Dip
Enjoy this previously published Zola classic!
I held a potluck dinner party recently. It was my first potluck in decades.
Years ago, I got turned off by potlucks. The last ones I attended didn’t work very well. No one did anything to organize what people brought so when you went through the line, got your food and sat down to eat, nothing coordinated. The food didn’t taste as good as it could because so many things were competing for your taste buds’ attention. It made me sad. People worked so hard on their dishes.
The other thing that happened was there was no balance. One time there’d be way too many desserts, only one or two sides and maybe even no entrée. Or there’d be three vegetable trays with dip that clearly all came from the same deli counter. So much food got wasted that way.
One year I decided I was going to need some help in putting on a dinner party, so here's what I did...
Read the full column at PlanZDiet.com
Fireside Shrimp Dip
I found a recipe very similar to this one about 15 years in an old Southern cookbook. I have made a few changes to “Zola-fy” it. This goes over BIG at any party and it's so simple!
Ingredients:
½ pound of cheddar cheese (I use sharp cheddar but you can use any cheddar or even one like pepper jack for spicier version)
1 can of baby shrimp (4-1/2 oz)
1 small onion, minced (about a cup or a bit less)
1 cup of mayonnaise
1 Tbl of Worcestershire sauce
pepper to taste
Instructions:
Grate your cheese. I use the larger holes in the grater so I get ribbons of cheese. Put those in a medium bowl. Open your shrimp. Put them in a colander and rinse them well. I get all the fishy smell off and shake off the excess water. Put those in the bowl.
Add the onion, mayo and Worcestershire sauce along with a nice grate of pepper. Stir it all together.
Serve with crackers and/or celery sticks.
When you take your portion you can put a mound of this on your plate and re-use your cracker so you don’t consume too many carbs. Or just pile it on celery and crunch away.
This dish does well made ahead. Then take it out and put it in a pretty bowl to serve. It usually doesn’t last long once people dig into it. It can also be made a day ahead. The flavors continue to blend the longer it sits before serving.
Enjoy!
Cheers,
Zola
