Pati's Famous Shrimp Dip

Pati Shambaugh

Pati writes, "This recipe is demanded at any family holiday gathering. If I don't bring it I am threatened with banishment. However, the best version was when I lived in Houston. One evening several of us went shrimpin' in the Gulf. In addition to the shrimp, we caught tons of beer cans but we threw them back... into the recycle bin on the boat. I made the shrimp dip with freshly caught Gulf shrimp... Yummy!!!! For my family, I double the recipe."

1 8 oz. carton of sour cream
1 bunch of green onions, chopped
1 lb. (or so) of cooked shrimp, chopped (NEVER USE CANNED!)
8-oz. Hellmann's Real Mayonaise (DO NOT USE Miracle Whip... tanginess too strong for this)

It is actually equal parts of the four ingredients (more on the shrimp if you desire). I dump the sour cream into the bowl and then keep refilling it's carton as my measuring cup. Add the mayonaise and mix together. Chop up the green onions, fill the carton to measure, dump, mix. I like my shrimp in little chunks about 1/4"-3/8" slice of shrimp. The key is to let the flavors mingle by chilling at least 1 hour before serving. Garnish with a whole shrimp and a 1-1/2" of green onion partially sliced the long way like a fan. I serve with tortilla chips or pita chips that are sturdy enough to pick up the shrimp without breaking. This is your ticket to any party!

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