LA Jackson's Deviled Shrimp Dip

October 15, 2020

Watching the game on TV just begs for a dip to snack on. The Gulch’s LA Jackson suggests this Deviled Shrimp Dip, combining another game day favorite, deviled eggs, into a cravable, dunkable dip.

Ingredients

6hard boiled eggs

1/2cup mayonnaise

2tablespoons creole mustard

2tablespoons Dijon mustard

1 1/4pounds shrimp, boiled

1/4cup capers, drained

1large celery stalk, small-diced

1small red onion, small-diced

1/2teaspoon cayenne pepper

1/2teaspoon paprika

1teaspoon Sriracha

2teaspoons parsley, minced

salt and pepper to taste

fish roe, optional

scallions, optional

endive or crackers

Preparation

1. Peel eggs and separate whites from yolks.
2. In food processor, add yolks, mayonnaise, and mustards. Puree and set aside.
3. Dice egg whites and add to stainless steel mixing bowl with remaining ingredients. Mix. Fold in 1/2 of yolk mixture. Continue to add yolk mixture and fold until shrimp and egg whites are generously coated. (There will be some yolk mixture left over.) Adjust seasoning to taste. Garnish with fish roe and scallions, if using, and serve with endive or crackers. Refrigerate up to 4 days.