Real Easy Cold Shrimp Dip
Ingredients
30
servings
- 1 lb shrimp
- 1 (4 oz) jar of artichoke hearts, drained and chopped
- 4 ounces mushrooms, chopped
- 1 onion, chopped very fine
- 1 bottle Catalina French Dressing
- Salt and pepper to taste
- Garlic powder to taste
- Dash of Worcestershire sauce
Step-by-Step Instructions
- Peel and clean the shrimp. Bring a pot of salted water to boil and add shrimp. Boil for 8 to 10 minutes until pink and just cooked through. Do not overcook. Drain and let cool, then chop if desired.
- In medium casserole dish, combine the cooked shrimp, chopped artichoke hearts, chopped mushrooms, and finely chopped onion.
- Add the Catalina dressing and a dash of Worcestershire sauce. Season with salt, pepper, and garlic powder to taste.
- Stir everything together until well combined. Cover and store in refrigerator for at least 2 hours before serving to let flavors blend.
- Serve with your favorite chips, crackers, melba rounds, or Waverly crackers.
Common Problems and Solutions
Q: My shrimp are rubbery - what went wrong?
A: Shrimp were overcooked. Watch carefully and remove them as soon as they turn pink and curl - 8 to 10 minutes maximum in boiling water. They'll continue cooking slightly as they cool.
Q: How long can I keep this in the refrigerator?
A: This dip keeps well for 3 to 5 days refrigerated in a covered container. The flavors actually improve after a day or two.
Tips and Techniques
Make this dip the night before your party - the flavors develop and improve as it sits. If you can find pre-cooked shrimp, you can skip the boiling step entirely.
Ingredient Substitutions
- Catalina dressing: French dressing or Italian dressing
- fresh shrimp: pre-cooked cocktail shrimp
- canned mushrooms: fresh mushrooms, chopped
Equipment Needed
- Medium pot for boiling shrimp
- Casserole dish or serving bowl
- Knife and cutting board
Historical Context
Cold shrimp dips became popular in Louisiana in the 1960s-70s as an easy way to showcase local Gulf shrimp at parties and gatherings.
