Cold Shrimp Dip
Ingredients
40
servings
- 1 lb raw shrimp (peeled and deveined, or see notes for pre-cooked)
- 1 (4 oz) jar artichoke hearts, drained and chopped
- 1 (4 oz) can chopped mushrooms
- 1 small red onion, chopped fine
- 1 (8 oz) bottle Catalina or French Dressing
- Salt, black pepper and garlic powder to taste
- Dash of Worcestershire sauce
Step-by-Step Instructions
- In a medium sauce pan, boil shrimp for 10 minutes until cooked throughout. Cool, peel and chop the shrimp into small pieces. (If using pre-cooked shrimp, skip this step and just chop.)
- Combine the shrimp with the chopped artichokes, mushrooms and chopped onion in a glass container that has a lid. Add to taste the salt, pepper and garlic powder. Add the bottle of dressing and mix thoroughly.
- Cover with a lid and refrigerate at least overnight. Serve with crackers. Will easily keep in the refrigerator for a few days.
Common Problems and Solutions
Q: Can I use pre-cooked shrimp?
A: Yes, you can use pre-cooked shrimp to save time. Just make sure they're peeled, deveined, and chopped into small pieces. You'll skip the boiling step entirely.
Q: How long does this need to chill?
A: At least overnight is best for the flavors to develop, but if you're in a pinch, 4-6 hours will work. The longer it marinates, the better it tastes.
Q: Can I make this more than a day ahead?
A: Absolutely! This dip will keep in the refrigerator for 3-4 days, making it perfect for meal prep or early party preparation.
Tips and Techniques
For even better flavor, add a squeeze of fresh lemon juice before serving. If you prefer a spicier kick, add a few dashes of hot sauce or cayenne pepper to the mix.
Ingredient Substitutions
- Catalina dressing: French dressing or Russian dressing
- fresh shrimp: pre-cooked cocktail shrimp
- canned mushrooms: fresh mushrooms, sautéed and cooled
Equipment Needed
- Medium saucepan
- Glass container with lid
- Knife and cutting board
