With their tough, hard shells, rock shrimp resemble tiny lobsters, but they aren’t that different than regular shrimp. They’re actually deepwater cousins of Gulf Brown, White, and Pink Shrimp. They have a delicate texture and lobster-like flavor that is perfect in this creamy dip. Serve this party-ready appetizer with crunchy potato chips.
Makes
16 servings
Total Time
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Ingredients
HEAT:
BEAT:
Test Kitchen Approved
Test Kitchen Tip
For a pop of color (and a little extra flavor), top the dip with scallion greens. You can also swap the shallots for scallion whites if you prefer.
Instructions
Heat oil in a sauté pan over medium; add shallots and garlic and cook until shallots soften, 3 minutes. Stir in tomato paste; cook until it slightly darkens, 2–3minutes. Deglaze pan with lemon juice, scraping up any brown bits.
Add shrimp; season with salt, black pepper, and cayenne. Cook shrimp until firm, about 3 minutes; cool slightly.
Beat cream cheese, mayonnaise, ketchup, horseradish, and zest in a bowl with a hand mixer until smooth; stir in shrimp mixture, then season dip with salt, black
pepper, and cayenne.
Serve dip with chips.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 103
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 28mg 9%
Sodium 172mg 7%
% Daily Value*
Carbs 2g 0%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
