Herbed Shrimp Dip

I wanted to have a seafood dip for our New Year's Eve spread, and after looking through dozens of recipes, I finally settled on this one.  Simple, and healthier since it calls for reduced-fat sour cream and light mayo.  The flavors came together beautifully in a way that lets you taste the ingredients individually and yet is still harmonious.  Yes, I am gushing about this silly dip.  It's that good.

Herbed Shrimp Dip

  • 1/2 pound peeled deveined pre-cooked frozen shrimp (any size), thawed

  • 1/2 cup reduced-fat sour cream

  • 1/2 cup light mayonnaise

  • 2 scallions, coarsely chopped, plus more for garnish (optional)

  • 1/4 cup finely chopped fresh parsley

  • 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice

  • Coarse salt and ground pepper

  • Crostini, crackers, or crudites, for serving

  • Thaw the shrimp under cold running water until defrosted, about 5 minutes, then pat dry with paper towels and finely chop.

    In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.

    It's like crack.  Seriously.

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