A classic for parties!
Usually, I’m in the latter camp, having grossly underestimated the time it takes to get organized.
For these times it’s helpful to have a dish like this shrimp dip in one’s back pocket.
Elise Bauer
A lovely dipthick, shrimpy, and brightly flavored with lemon, herbs, and hot sauce.
(Well maybe 15 if you have to defrost the shrimp.)
When defrosted, strain.
Add the lemon juice and lemon zest.
Beat until smooth (you may need to use a whisk.)
Return to the bowl and stir in the scallions and parsley.
Add the hot sauce and black pepper to taste.
Add more lemon juice to taste.
Serve with crackers or crudite.
