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My sister-in-law orders shrimp cocktail every chance she gets. She’s even had it for dinner all to herself. This is a shrimp lover’s dream because it seems there’s always an odd number of shrimp in any given order of shrimp cocktail. Leaving the conundrum: who gets the bonus shrimp?
With this shrimp cocktail dip, you’ll never grapple with that issue again. Here, you’ll mince cooked shrimp and spread them over cocktail sauce that’s blanketing a lemony cream cheese and sour cream base. A quick-pickled shallot, dill, and cucumber mignonette liven up the whole affair in a way that’ll propel this dip into a whole other dimension.
You could serve it with water crackers, but Triscuits or any fancy box of assorted party crackers will work just as well. Halved colorful mini sweet bell peppers are a refreshing alternative.
Make It Ahead—up to a Point
You can assemble the dip up to Step 2 if you’d like to make this ahead of time. Mixing the shrimp with the mignonette and cucumber too early will give you rubbery shrimp, so don’t mix those until about 30 minutes before you serve the dip.
All-Star Shrimp Starters
Make the filling:
Stir together the cream cheese, sour cream, 1 tablespoon of dill, and 2 teaspoons of lemon juice. Spread into a deep-sided 8-inch pie plate. Set aside.
Make the shrimp mignonette:
Whisk together the olive oil, sugar, salt, remaining 1 1/2 tablespoons lemon juice, and remaining 1 tablespoon dill in a large bowl until the sugar and salt are dissolved. Stir in the cucumber and shallot.
Pat the shrimp dry with a paper towel and finely chop into 1/2-inch pieces. Add to the cucumber mixture and toss to coat.
Assemble the dip and serve:
Spread the cocktail sauce evenly over the cream cheese mixture. Arrange the shrimp mignonette evenly over the cocktail sauce. Serve with water crackers or sweet mini peppers.
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