This shrimp dip came from a coworker of my wife’s several years ago. I just came across it and I made it recently and forgot how good it was.
INGREDIENTS:
- 1 1/2 pounds boiled shrimp:
- 1 bottle of beer
- 1 lemon cut into slices
- 4 cups chicken broth
- 1 Tsp liquid crab/shrimp boil
- 1 Tbsp kosher salt
- 1 Tbsp peppercorn
- 1/2 Cup mayonnaise
- 3 Tbsp cocktail sauce (I like Heinz)
- 1 Tbsp Worchester sauce
- 1 Tbsp fresh lemon juice
- 1/2 Tsp Tabasco sauce
- 1 Tsp garlic powder
- 2 Tbsp finely minced yellow onion
- Salt and pepper to taste
INSTRUCTIONS:
- If you are using head on shrimp, remove the head and devein and remove shell
- Place the ingredients for the boiled shrimp in medium to large pot and bring to a boil
- Add the shrimp and boil until the shrimp are pink and slightly curved. If the tail and top of the shrimp meet, you have over boiled them. When you think they are ready it is best to test one and make sure it is perfectly boiled.
- Drain the shrimp and place in an ice bath so they do not continue cooking
- Meanwhile place all the other ingredients in a bowl and mix well.
- Once they have cooled, rough chop the shrimp and add to the dressing.
- Mix well and it’s best if left overnight to meld the flavors well.