Shanghai Shrimp Dip

Shanghai Shrimp Dip

1 t. kosher salt 1 pound medium uncooked shrimp in the shell 4 green onions, including green tops, finely minced 1 rounded T. finely minced fresh ginger root 1 t. finely minced garlic 1/4 cup mayonnaise 1 1/2 T. sour cream 4 t. fresh lemon juice 1 1/2 t. Asian sesame oil 1/2 t. ground white pepper, Crostini, pita chips, bagel chips, salty wonton crisps vegetable chips

Fill a 3 quart pan two thirds full of water, add 1/2 t. of the salt and bring to a boil over high heat. Add the shrimp and cook just until they are pink and firm, about 2 minutes. Drain and rinse under cold water. Peel and devein the shrimp. Finely chop the shrimp and transfer to a medium mixing bowl. Mix the green onions, ginger root, garlic and remaining 1/2 t. salt with the shrimp. Add the mayonnaise, sour cream, lemon juice, sesame oil and pepper. Stir until the ingredients are well combined. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Serve slightly chilled. To do ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving. Makes about 3 cups. Source: Delicious Dips

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