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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!

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  1. Remolaude would be good. Or a spicy cocktail sauce using the same flavors as your rub.

    1. Could you share your recipe? That sounds really good. I might try something like a chipotle creme fraiche for a dip.

      4 Replies
      1. re: chowser

        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

        1. re: Nyleve

          Thanks--I can fool around w/ the proportions, too, but that sounds great. Might be a nice change for the 4th.

          1. re: Nyleve

            I'm thinking you might not want to cover up your lovely smoky/spicy shrimp flavor with a heavy remoulade or chipolte sauce.... How about a delicately seasoned creamy dip like an aioli or sour cream/creme fraiche with a bit of lemon?
            I will have to try this.... sounds delish.
            P

            1. re: PamelaD

              I just made the dip - some chopped chives, chopped cilantro and a teensy bit of chipotle mixed into mostly mayo thinned with a bit of plain yogurt (didn't have sour cream). it's not at all overwhelming. Should be good with the shrimp.

        2. I would make a Louie dressing with lots of fresh lime juice added...small Mexican limes if you can find them.

          1. How about a simple Mayo and Siracha dip?

            1 Reply
            1. re: LUV_TO_EAT

              You know, that would have been perfect. But it was good anyway - mayo, yogurt, chives, cilantro, chipotles (canned). But sriracha would have been easier and just as good. Anyway the shrimp were devoured - so whatever.

            2. I personally prefer the mayo/mustard based white sauce that Joe's Stone Crab serves with it's claws down in Miami. Yum.

              http://www.post-gazette.com/food/2002...

              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...
              http://www.joesstonecrab.com/recipes/...

              1 Reply
              1. re: jjjrfoodie

                I agree, jjjrfoodie. I just don't care for a spicy sauce with shrimp. The delicate flavor of the shrimp should not be disguised. I also do the mayo/mustard sauce as well as a Louie sauce with lime. Maybe the whole thing is regional. Yet, I'm from CA.