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Silver Queen Corn and Shrimp Dip

Silver Queen Corn and Shrimp Dip

Ingredients

  • 2 quarts water
  • 1 tablespoons crab boil
  • 2 tablespoons kosher salt
  • 3/4 pound small shrimp, peeled
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup red onion, minced
  • 1/2 cup green onion, minced
  • 1 tablespoon fresh jalapeno, minced
  • 1 tablespoon hot sauce
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/3 cup fresh cilantro, chopped
  • 1 1/2 roasted Silverqueen corn, cut from the cob (3 ears), or canned corn, drained, see note
  • 1 teaspoon salt

Instructions


"It's the perfect tailgating food. It's served cold and can be taken to the ball game in a small ice chest. It's just spicy enough to make one reach for an additional beverage, and it tastes great."

Bring the water, crab boil and salt to a boil over high heat. Add the shrimp to the boiling water and reduce the heat slightly. Simmer the shrimp for 6-8 minutes. Remove from the heat and drain the shrimp. Place the cooked shrimp in the refrigerator and cool completely. Roughly chop the cooled shrimp. Combine shrimp and the remaining ingredients in a large mixing bowl and mix well. Refrigerate for 1-2 hours before serving. Serve with your favorite chips for dipping.

Yield: 6-8 servings.

Note: To roast the corn: Preheat oven to 375 degrees. Wrap each ear individually in aluminum foil and cook for 15 minutes, turn each piece of corn over and bake for 15 more minutes. Remove and allow corn to cool completely before preparing the dip.


Source: Robert St. John - Clarion-Ledger, Jackson, Mississippi

Recipe Info

Views 58
Date October 3, 2008
Categories
Appetizers Super Bowl and Tailgating