Shrimp with Spicy Lime Dip

Shrimp with Spicy Lime Dip

Making a dish ahead is often as good for the dish as it is for the cook. This dip needs at least an hour in the refrigerator in order for the flavors to meld, and overnight is even better, so be sure to allow time. If you’re having an outdoor party, or you just don’t care about mess, you can let the guests peel the shrimp themselves, saving you prep time.

Ingredients Directions

For the shrimp

1 pound medium shrimp
2 garlic cloves, crushed

For the dip

1 cup mayonnaise
1/2 cup sour cream
3 scallions, thinly sliced (white and pale green parts)
2 medium garlic cloves, minced
3 small chipotle chiles in adobo, minced to a paste, plus 1/2 teaspoon adobo sauce*
1 teaspoon grated lime zest plus 1 tablespoon juice (1 lime)

Prepare the shrimp

Peel the shrimp and devein them, if desired. Put the garlic in a pot of generously salted water and bring water to a boil. Put shrimp in and cook until they’re pink and cooked through, about 3 minutes. (The water may not return to a boil in that time.) Chill in the refrigerator until ready to serve.

Make the dip

Prepare the dip: Mix all the ingredients in a small bowl until smooth and creamy. Refrigerate at least 1 hour. Makes 40 to 50 shrimp and 1 1/2 cups of dip

*Chipotle chiles in adobo sauce are sold in cans. In the supermarket, look for them near the salsas.

Make-Ahead Factor

The dip can be made 3 days ahead and kept covered and refrigerated. The spice level tends to intensify over time, so you may want to start out with fewer chipotle chiles if you’re going to prepare the dip ahead. The boiled and peeled shrimp can be kept covered and refrigerated for 1 day.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.