Eagle Wood Farms has a shrimp dip recipe for everyone.
Shrimp Dip Recipe #1 – Captain’s Style (serves 4)
Ricky Boone, a third-generation Georgia fisherman has been shrimping for a quarter of a century. His shrimp dip recipe makes easy open-faced sandwiches, or simply serve with crackers for an appetizer.
- 1 pound certified Wild Georgia Shrimp, peeled & de-veined, 21-25 count
- 1 eight-ounce package cream cheese, softened
- 1 small onion, chopped
- 1/2 cup mayonnaise
- Juice of one lemon
- Dash Tabasco sauce
- Dash Worcestershire sauce
- Salt, freshly ground black pepper to taste
- 1/2 teaspoon paprika
- 1 small clove garlic, finely minced
- Bring a large pot of water to a full boil. Throw in 6 to 8 shrimp and cook until pink and floating. Immediately place shrimp on ice. Continue until all shrimp are cooked.
- Place the cooked shrimp a food processor or blender. Pulse repeatedly to create a fine purée. Add the rest of the ingredients, process to blend well.
Shrimp Dip Recipe #2 – Jerez Style (serves 4)
This shrimp dip recipe comes from friends in the town of Jerez Spain.
- 1 pound certified Wild Georgia Shrimp, peeled & de-veined, 21-25 count
- 1/2 cup minced fresh tomatoes
- 1/3 cup minced white onion
- 1/2 cup cream sherry
- 3 tablespoons extra virgin olive oil
- 2 tablespoons clarified butter
- 2 cloves garlic minced
- 1/2 teaspoon dried basil
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced parsley
- 1/4 teaspoon garlic salt
- Whole grain chips, crackers, or bread chips.
- Heat the olive oil large sauce pan to hold 25 shrimp - The best cooking temperature for frying in olive oil is about 355 °F. Any hotter and the oil will begin to smoke in the pan. How do determine the temperature? We recommend purchasing a simple cooking thermometer at any food or retail store. An alternative method is to place a small piece of bread on the oil. If it turns golden brown in less than a minute the temperature is OK.
- Add butter and melt over medium heat.
- Add onion and garlic and sauté until transparent.
- Add basil, black pepper and shrimp.
- Increase heat to high and sauté 1 minute.
- Add cream sherry, tomatoes, parsley and garlic salt.
- Cook an additional 4 minutes on low heat (do not overcook)
Shrimp Dip Recipe #3 – Bachelor Style, a.k.a. Super Bowl Style (serves 4)
This shrimp dip recipe comes from our friends recently graduated from college.
- 1 pound certified Wild Georgia Shrimp, peeled & de-veined, 21-25 count
- 2 avocados
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 ripe tomato, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Whole corn grain tortilla chips with sea salt
- Sour cream or plain yogurt, natural no sugar
- Cocktail sauce – natural no sugar
- Whole grain chips, crackers, or bread chips.
- Guacamole
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Use lime juice, salt and pepper to taste.
- Shrimp
Heat the olive oil large sauce pan to hold 25 shrimp - The best cooking temperature for frying in olive oil is about 355 °F. Any hotter and the oil will begin to smoke in the pan. How do determine the temperature? We recommend purchasing a simple cooking thermometer at any food or retail store. An alternative method is to place a small piece of bread on the oil. If it turns golden brown in less than a minute the temperature is OK.
- Place shrimp in hot pan, cook until pink, usually 2 minutes. Do not over cook. Place shrimp on ice immediately.
- Toss about 1 inch of tortilla chips on the bottom of a 13 x 9-inch dish. Cover with guacamole and about 1/2 inch of sour cream, then about 1/2 inch of cocktail sauce. Sprinkle shrimp on top. Let sit for about 20 minutes before serving.
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