We all have those dishes. Known for families. What you’re expected to bring to any party — and God forbid you come up empty-handed, people come asking for you. What happened to “The Dip”. They are recipes. We are passed down from generation to generation.handwritten on a note card, Posted on our walls.and even Printed on dish towels.
In our family, these are two dishes: My Dad’s Stuffed Mushrooms And my mother’s Crab Cock Dip No matter the season, the occasion, or the menu, our friends and family have come to just assume those two staples will be on the table. And while my mom’s dip is great any time of year, it especially shines during the holidays, when the same old plate of shrimp cocktail (maybe From Costco) almost every party has. This is a fun way. Mix up a classicand never fails to impress—or warrant some “Can I get the recipe?” Requests from happy guests.
How to make my mom’s shrimp cocktail dip
This recipe originated at my mother’s cousin’s restaurant, The Match, in Norwalk, Connecticut. We visited when I was a child, and he served us an appetizer we’ll never forget. It was basically deconstructed shrimp cocktail meats. cevicheserved with crispy wonton chips—and it was absolutely delicious.
It was One of these vessels You should try to recreate it when you get home. Over the years, our family has perfected the recipe, but it’s one that you really can’t mess up. There’s no cooking, no fancy equipment or ingredients, and it’s infinitely adaptable to your tastes and what you have on hand.
I’m not exaggerating when I say it couldn’t be easier to make—you can have it on the table in 10 minutes. Talk about a. A last minute life saver.
It starts with a bag of shrimp. Now, you can. Cook them rawboil them in plain water, seafood stock, or water cooked with a little Old Bay seasoning. But nine times out of ten, I’m holding a baked bag, Peeled, and prepared the large shrimp. I keep in my freezer for this occasion, and Melt it. Next, cut the shrimp into just bite-sized pieces and add to a large bowl.
Next, I add some fresh greens for texture. I like to add about a quarter cup of chopped red onion or finely chopped scallions and the same amount of chopped cucumber. You can also use bell peppers or celery – whatever you like and have in a cracker. It’s just about adding crunch and freshness.
Next comes the cocktail sauce, about a cup (or domestic), though truthfully — like many Our family recipes on Allrecipes.– We measure with our hearts. I like to doctor it up with a teaspoon or two of horseradish for a kick. My mother always added a little. Bloody Mary mix If we had anything in the fridge, but a few dashes Worcestershire Going too far here. Squeeze in the juice of one lemon and mix it all together. And that’s it.
I like to serve it with pita chips, but it’s really good in a salty cracker style. Mexican Shrimp Cocktailas well as that. Tortilla chips will work, but I prefer a sturdy cracker that won’t break when you go for the scoop with your heart.
This is a dip that gets even better as it sits and the shrimp marinates, so make it ahead of time. Just know that once it’s on the table, it won’t last long.