Nancys Shrimp Dip Recipes

SUMMER SHRIMP BOIL

Steps:

• In a 12-quart stockpot, combine 2 cups water and the white wine, garlic, onion, thyme, bay leaves, coriander seeds, mustard seeds, pepper, salt and red potatoes. Bring to a boil over medium heat, then cover the pot and cook for 10 minutes.
• Add the corn and sausage to the pot, cover and cook for another 10 minutes. Add the clams, cover and cook for another 2 minutes. Add shrimp and cook until just cooked through, another 3 to 5 minutes.
• Add the butter, parsley and lemon wedges to the pot. Cook, covered, for another 2 minutes. Pour the shrimp boil out onto newspaper and serve with garlic bread.
• Preheat the oven to 375 degrees F.
• Add the butter and garlic to a small saucepan and cook over medium-high heat until the butter melts. Slice the baguette in half both vertically and horizontally, and place on a baking sheet. Pour the garlic butter over each piece of bread, season with salt and pepper, and place in the oven until the bread is golden brown, 10 minutes. Cool, slice and serve.

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Steps:

• Prepare a large bowl of ice water; set aside.
• Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
• Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

SHRIMP DIP

Steps:

• Make one day ahead.
• Let cream cheese rest at room temperature until soft.
• Mash all ingredients together (a potato masher works great).
• Chill before serving, at least one day.

NANCY'S SHRIMP DIP

Steps:

• Mix all ingredients together in large mixing bowl.
• Place mixture, about 1 or 1-1/2 cups at a time, into food processor (or electric blender). Process mixture to dip consistency and spoon into a medium size serving bowl. When all of mixture has been processed and transferred to serving bowl, stir and blend well.
• Cover and refrigerate an hour or so before serving.

CREAMY SHRIMP DIP

Steps:

• In a bowl, combine the first five ingredients; mix well. Stir in shrimp. Refrigerate until serving. Serve with chips or crackers.

HERBED SHRIMP DIP

Steps:

• Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop.
• In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.

TANGY SHRIMP DIP

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth. Spread into the bottom of a serving dish. Top with layers in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato. Cover and refrigerate for 1 hour before serving.

AUNT NANCY'S FAMOUS HOT CHEESE DIP

Steps:

• Preheat oven to 325 degrees.
• In a casserole dish (you can use 8x8 to 9x13 sizes), mix together cheese, mayonnaise, onion, and green chilies. Spread evenly in dish.
• Top with sliced pepperoni (I usually place with the edges touching but not overlapping) and sliced black olives (optional).
• Bake at 325 degrees for 25-30 minutes or until cheese is melted and bubbling around the edges.
• Serve hot with tortilla chips or your favorite dippers.