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Herbed Shrimp Dip

Herbed Shrimp Dip

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  • 1 pound uncooked large shrimp, unpeeled
  • 2 green onions, coarsely chopped
  • 2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce

Recipe Preparation

  • Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Reviews Section

Herbed Maine Shrimp Dip

It's Maine shrimp season! How bout making some delicious dip? (Great for party potlucks.)

Herbed Maine Shrimp Dip
Adapted from Bon Appetit

1 pound uncooked Maine shrimp meat
2 green onions, coarsely chopped
1 shallot, chopped
2 tablespoons chopped fresh dill
1 cup cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper

Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain rinse under cold water. Transfer to a medium bowl. Add green onions, shallot, and dill. Mix in cream cheese and next 4 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

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Shrimp and Potato Fritters with Herbed Yogurt Dip

Air Fryer January 11, 2020 14 Comments Recipe Foody -->

Nutrition Facts

  • Energy 202 calories
  • Fat 5.0 g
  • Carbohydrates 29.2 g
  • Protein 11.3 g
  • Sodium 242 mg


  • 8 oz. (250 g) fresh shrimps, deveined, shelled, and chopped
  • 1 medium (2 oz or 60 g) carrot, shredded
  • 2 (7 oz or 200 g) potatoes, julienned
  • 2 cups (8 oz or 250 g) bean sprouts
  • 1/2 cup (2 oz or 30 g) chives, chopped
  • 1/2 cup (2 oz or 60 g) plain flour
  • 1/2 cup (1.7 oz or 50 g) cornstarch
  • 1/2 cup (4 oz or 125 ml) water
  • 1 (2 oz or 60 g) whole egg, beaten
  • kosher salt and freshly ground black pepper
  • olive oil spray
  • For the Yogurt Dip:
  • 1 cup (250 g) plain yogurt
  • 1 tablespoon (3.5 g) minced chives
  • 1 tablespoon (3.5 g) flat-leaf parsley, chopped
  • 1 (3 g) clove garlic, minced
  • kosher salt and freshly ground black pepper


  • 1 Combine the flour, cornstarch, egg, and water. Whisk everything until the texture becomes smooth.
  • 2 Next, add the sprouts, potato strips, shredded carrot, chives, and shrimp into the batter. Season with salt and pepper to taste. Mix everything until thoroughly combined.
  • 3 Take about 1/4 cup of mixture and form into round shape. Arrange in the Air Fryer basket. Do not stack, just cook in batches if needed. Spray with oil
  • 4 Preheat your Air Fryer to 400 F (200 C) and cook the fritters for 15 minutes or until crisp and golden brown. Transfer to a serving platter.
  • 5 To make the yogurt dip: Whisk all of the ingredients together in a small bowl.
  • 6 Serve fritters with yogurt dip on the side and enjoy.

My name is Sarah Johnson. Self-motivated professional with outstanding skills as Chef, wife, and mom.

Herbed Shrimp Dip - Recipes

I love shrimp but I feel like I make the same recipes over and over again. I went searching through my recipe file for something new and came across this recipe for Penne with Shrimp and Herbed Cream Sauce. I also Googled it to see what other food bloggers thought and it received nothing but rave reviews.

I think a full pound of pasta is a little too much for this recipe and would cut it in half next time. The sauce was creamy and flavorful from the herbs. Even Baby Girl loved this, although she wasn't interested in the shrimp. Silly girl.

Penne with Shrimp and Herbed Cream Sauce
Recipe from Giada De Laurentiis

1/2 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

It’s recommended to consume this shrimp dip within 3 days of preparation, unless it’s been kept out at room temperature for longer than 2 hours. After a party, for example, it’s recommended to just get rid of whatever is left of the dip because of the raw onion content.

Add a small onion and celery to a food process and pulse until finely diced.

Add room temperature cream cheese to a bowl along with the diced onion, celery, and canned tiny shrimp.

Mash ingredients will with a fork until well blended.

Cover tightly with plastic wrap and chill for at least 2 hours before serving.

Herbed Bread Dip

I have a restaurant right down the road from me that makes the most amazing Italian food. I usually stick to my favorite &ndash the spaghetti and meatballs, but if I&rsquom being really honest? I&rsquod go there just for their crusty bread, and their incredible bread dip.

They do theirs really simply. Fresh herbs + great olive oil + fresh crusty bread. Now I can do the same right at home, even if I don&rsquot have time to make a special trip to the store or my local farmer&rsquos market for all my favorite fresh herbs.

Gourmet Garden stir-in pastes and lightly dried herbs are amazing for this dip! The lightly dried herbs are so delicate and slightly dried that they come back to fresh with the slightest hint of moisture.

For this I used their Italian Herbs stir-in paste, and the lightly dried parsley, basil, and chili peppers. Since I&rsquom also a garlic freak, I added a healthy dose of their chunky garlic stir-in paste as well, but that part is totally optional.

I also love drizzling in some good balsamic to give it a little bite. This recipe is so flexible, you can really do any combination that suit your mood at the time.

Don&rsquot forget to pick up some high-quality crusty french bread, or baguettes!

Other delicious appetizers

What are your favorite dips for a party? I need some inspiration. Leave me a comment down below.

It has come to my attention that canned shrimp may not available world wide. Here is a link for no phosphates added canned shrimp if you are interested.

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Enjoy! And have fun cooking!

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