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Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup chili sauce
- 1/4 cup fresh lemon juice
- 5 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon Historic Lynchburg Jalapeño or Habanero Hot Sauce
- 1 1/4 pounds peeled and deveined large shrimp, tails removed
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 3 scallions, white and green parts separated and thinly sliced
- 1/2 cup loosely packed fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
- 1/2 teaspoon Historic Lynchburg Whiskey Bay Seasoning and Kosher salt and freshly ground black pepper to taste.
- Crackers and crunchy rustic bread for serving.
Directions
Special equipment: 5-cup broiler-safe casserole dish
- Melt 4 tablespoons of the butter in a large skillet over medium heat.
- Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and Lynchburg Hot Sauce.
- Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes.
- Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes.
- Remove from the heat and let cool.
- When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
- Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth.
- Add the shrimp mixture, scallion whites, parsley, 1/2 teaspoon Whiskey Bay Seasoning, 1 teaspoon salt and a few grinds of pepper and stir to combine.
- Place in a 5-cup broiler-safe casserole dish and spread evenly.
- Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter.
- Sprinkle with the scallion greens.
- Chill for at least 4 hours and up to overnight.
- Just before serving, position an oven rack in the top third of the oven and preheat the broiler.
- Broil the dip until the butter layer just begins to melt.
- Serve with the crackers and crunchy bread.
Ron Appetit’
Product Code: BARBECUE-SHRIMP-DIP
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