At Glover Gardens, summer brings lots of grilled shrimp, and sometimes we have leftovers. This creamy, spicy dip is quickly assembled and makes the most of leftover grilled shrimp – it’s the perfect appetizer for a summer barbecue.
You don’t have to wait for leftover shrimp – this dip is so good that it’s worth grilling the shrimp just to use in the recipe (minus a few for the chef’s tasting privileges).
The Grill-Meister I’m married to usually grills the shrimp at Glover Gardens, but I do the prep, and I usually just marinate it in olive oil, Zippy Southwest and maybe a little lime juice before threading it onto skewers for him. But I haven’t blogged that recipe yet, so here’s one for you if you’re in the mood to grill shrimp for this recipe.
- 4 chile peppers, seeded and coarsely chopped (I use jalapeños and serranos)
- 2 cups grilled shrimp (or any cooked shrimp), coarsely chopped
- 1/4 cup minced red onion
- 1/4 cup cilantro, chopped
- 1 8 oz. package of cream cheese, softened
- 1/2 cup sour cream
- 1/2 tsp Tabasco or other hot sauce
- 1 tbsp lime juice
- 1/4 tsp white pepper
- Pinch of salt
- Paprika or Zippy Southwest for garnish (optional)
Mix cream cheese and sour cream until smooth; then stir in Tabasco and lime juice. Add the rest of the ingredients, taste, and season with salt. Garnish with cilantro sprigs and sprinkle with paprika, then chill for at least one hour to let the flavors “marry”. Serve with crackers or sturdy chips.
This dip is a variation of a more savory version my Dad makes during the holidays, which uses Worcestershire for flavor and celery for crunch. The lime juice, chiles and Tabasco transform it to a summer dish that is perfect next to the pool. It pairs beautifully with a Mexican beer or a margarita.
Copyright 2015, Glover Gardens Cookbook