Shrimp dip is a simple, versatile appetizer that can easily be made into elegant single-serving hors d'oeuvres perfect for a fancy cocktail party or formal wedding reception.

Step 1: Tools and Ingredients

1 can shrimp, drained
4 oz cream cheese
1 teaspoon Worchestershire sauce
1 small clove garlic, grated
1 lemon wedge, juiced
zest from ~1/4 lemon
2 plum tomatoes (or other firm-fleshed tomato.  Mine came from Wild Boar Farms.)
2 lemon cucumbers or 1 English cucumber
handful fresh herb of your choice
1/4 teaspoon salt
1/8 teaspoon ground pepper (white or black)

Optional additions:
2 Tablespoons mayonnaise or sour cream (for a thinner dip)

cutting board
bowl and fork for mixing (optional: food processor)
small spoon
Wow this is great and I don't think you will even need <a href="http://www.seafoodprocessingequipment.ca/en/fish_$0026_shrimp_processing$002c_unloading_$0026_grading_equipment.html" rel="nofollow">shrimp processing equipment</a>.
Easy and quick to make it. Thanks for your sharing.
<br> Super.<br> And the one-and-only correct brand of sauce.<br> <br> L<br>
Really? I thought brown sauce was OK too.
Brown sauce has too much sugar and bulk. But it's great with chips...<br> <br> L<br>
This is a keeper, great photos too.
Great pics
Thank you! <br />I've been working on taking better food pictures - it's more difficult than you might imagine.
Especially with a bad camera...
Taking good pics can be very difficult but you did a great job on these. I guess that being able to just throw a net in the river and catch shrimp has spoiled me, I never realized you could buy them canned. I like to add old bay or crabboil seasonings to myshrimp or crab dips because thats how I usually cook them. Thanks for getting my taste buds working overtime.....
I'm jealous of your easy access to great shrimp! It's hard to buy shrimp that aren't raised in scarily polluted ponds in SE Asia, so when I saw canned wild pink shrimp I nabbed a couple of cans. (Canned shrimp is better than no shrimp at all...)<br /><br />Good call on the Old Bay. That's my seasoning of choice too.

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