Shrimp Herb Dip

Since this dip calls for chopped shrimp, choosing a bag of smaller-size shrimp is cost-effective.

½ lb frozen shrimp, thawed, peeled and deveined
½ cup sour cream
½ cup mayonnaise
2 scallions, coarsely chopped
¼ cup fresh parsley, finely chopped
1 tsp. lemon zest, freshly grated
2 tsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly cracked

To Serve:
crostini, crackers, or crudités

Fit a large saucepan with a steamer basket, and fill with 1” water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop.

In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days).

Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudités.

Makes 8 servings.