Dip for smoked shrimp
I'm making some smoked shrimp for an appetizer tonight and I'm trying to figure out what kind of dip to serve with them. They'll be tossed with a spicy-ish BBQ rub, olive oil and garlic before smoking and served hot/warm. Ideas please!
It's not an exact recipe. I peel the shrimp (makes for easier eating - and leaves more of the seasoning in the shrimp) and sprinkle with the following rub (plus a drizzle of olive oil and some crushed garlic):
1 tbsp. sugar
1 tbsp. paprika (smoked if you like)
1/2 tbsp. salt
1/2 tbsp. cumin
1/2 tbsp. black pepper
1/2 tbsp. cayenne
Most of the time I mix up at least a quadruple recipe of the rub so it's on hand to use on ribs, pork shoulder or chicken.
Sprinkle the shrimp with the seasonings about an hour ahead. Then I arrange them on a perforated tray and smoke just until they're opaque. Addictive.
I think I'm going to go with a remoulade of some sort. But your chipotle idea is interesting - maybe with sour cream, mayo, cilantro and green onion...hmmmm
I would make a Louie dressing with lots of fresh lime juice added...small Mexican limes if you can find them.
I personally prefer the mayo/mustard based white sauce that Joe's Stone Crab serves with it's claws down in Miami. Yum.
Delicate flavor that doesn't cover up the shellfish essence. If feeling different, I often substitute good dijon mustard for the dry or brown type.
Here's some other sauces they use as well...