Herbed Shrimp Dip
A long-ago request for a shrimp dip recipe is finally answered. I’m not really crazy about cold creamy dips, and didn’t have a lot of inspiration on how to make one that I liked- until I had a recipe for shrimp crostini from Paula Deen. It tasted a lot like Boursin, that herbed cheese spread, on toasts with shrimp and tomato- and it was delicious. I had an idea to make that into a shrimp dip recipe and finally fulfill the request. I made it last night for Amanda’s birthday potluck, and got good reviews. This recipe makes about 2 cups of dip- perfect for a party.
1/2 lb shrimp, peeled and de-veined
2 large garlic cloves, peeled
1 8 oz package cream cheese
1/4 c mayonnaise
2 T chopped fresh herbs (such as parsley, basil, dill and/or chervil)
1 T grated Parmesan cheese
1 t lemon juice
salt and pepper to taste
1 plum tomato, seeded and chopped
1 loaf French bread
Boil about 3 inches of water in a small saucepan. Add shrimp and garlic cloves and cook for 3-4 minutes, until shrimp is just cooked. Drain water and let cool. When cool, roughly chop shrimp into pea-size pieces and set aside.
Place cream cheese, mayonnaise, herbs, lemon juice and Parmesan in a large bowl. Smash the boiled garlic cloves through a garlic press into the bowl. Using an electric mixer, mix the cheese until combined. Season with salt and pepper to taste. Stir in shrimp. Place in a serving bowl and chill until ready to serve. Before serving. sprinkle dip with chopped tomato.
Heat oven to 350 degrees. Slice bread thinly (1/4″) and place in a single layer on baking sheets. Bake 5-10 minutes, or until bread is crisp. Arrange bread and dip on a platter and serve.