Difficulty: Easy Rating:
No Rating Provided By: Deena Mansour
Shanghai Shrimp Dip
Makes about 3 cups
� lb. cooked bay shrimp
1/2 c. light mayonnaise
� c. sour cream
4 t. lemon juice
� t. Asian sesame oil
� t. hot chili oil
� t. salt
� t. freshly ground white pepper
3 thin green onions, including green tops, finely chopped
1 T. peeled and finely minced fresh gingerroot
1 small clove garlic, peeled and minced
1. Drain shrimp well. Line a plate with several layers of paper towels and spread shrimp on top. Refrigerate 15 minutes.
2. Whisk together mayonnaise, sour cream, lemon juice, sesame and chili oils, salt and pepper. Stir in shrimp, green onions, ginger and garlic. Cover and refrigerate until ready to serve. (The dip can be made up to 4 hours before serving. Or combine all of the ingredients except the shrimp and refrigerate overnight. Then add shrimp the next day.
A great dip for company or to take to a potluck -- something many people haven't tried!