Ingredients:

  • 1 lb Large Shrimp (or Prawns), raw, peeled, and deveined
  • 1 tbsp Fresh Lemon Juice (for poaching)
  • ½ tsp Fine sea salt (for poaching)
  • 8 oz Full fat Cream Cheese, softened completely to room temperature
  • ½ cup Full fat Sour Cream or Crème Fraîche
  • ½ cup good quality Mayonnaise
  • 1 tsp Fresh Lemon Zest
  • 2 tsp Fresh Lemon Juice
  • 2 tsp Prepared Horseradish (drained, jarred variety)
  • 1 tsp Worcestershire Sauce
  • ½ tsp Garlic Powder
  • ½ tsp Paprika (Sweet or smoked)
  • Salt and Black Pepper, to taste (about ½ tsp each)
  • ¼ cup Finely diced Celery
  • 2 tbsp Finely minced Shallot or Red Onion
  • 2 tbsp Finely snipped Fresh Chives, plus extra for garnish

Instructions:

  1. Cook the Shrimp (If using raw): Bring a small saucepan of salted water to a gentle simmer. Add the shrimp and 1 tbsp of lemon juice. Poach for 3-5 minutes until pink and opaque.
  2. Chill and Chop: Drain the cooked shrimp immediately and rinse briefly under cold water to stop the cooking process. Pat them very dry with paper towels.
  3. Dice: Roughly chop 80% of the shrimp into small, cocktail-sized pieces. Reserve the remaining 20% whole for garnish.
  4. Soften the Cream Cheese: Ensure the cream cheese is fully at room temperature. Place it in the large mixing bowl.
  5. Whip the Base: Using a sturdy whisk or electric mixer, beat the cream cheese until completely smooth and fluffy, ensuring no lumps remain.
  6. Combine Wet Ingredients: Add the sour cream and mayonnaise to the bowl. Mix until just combined and smooth.
  7. Add Seasonings: Incorporate the horseradish, Worcestershire sauce, lemon zest, lemon juice, garlic powder, and paprika into the base mixture. Mix thoroughly.
  8. Seasoning Check: Taste the mixture and adjust salt and pepper. Remember, dips often need robust seasoning as cold dulls flavour slightly.
  9. Fold in Solids: Gently fold in the diced shrimp, minced shallots (or red onion), celery, and chives using a spatula. Mix just until everything is evenly distributed.
  10. Transfer and Chill: Transfer the Shrimp Dip to an airtight container or a serving dish. Cover tightly with cling film, pressing the film directly onto the surface of the dip.
  11. Chill Time: Refrigerate for a minimum of 2 hours, but ideally 4 hours, up to overnight. This is vital for flavour development.
  12. Garnish and Serve: Just before serving, top the dip with the reserved whole shrimp and a sprinkling of fresh chives and a light dusting of paprika. Present chilled with your choice of dippers.