Dips Kitchen is now serving made-from-scratch dips inside Buckhead Village’s Fetch Park.
Lowcountry shrimp dip, one of the brand’s signatures, can be purchased with your choice of pita, crackers, veggies or flatbread crisps, or made at home using the recipe below.
Dips Kitchen’s Lowcountry Shrimp Dip
Yield: About 2 cups
INGREDIENTS
¾ pound fresh Georgia shrimp, peeled and deveined
2 tablespoons kosher salt, divided
¾ teaspoon extra virgin olive oil
2 ½ tablespoons fresh celery, very finely diced
2 ½ tablespoons fresh fennel, very finely diced
1 ½ tablespoons fresh shallots, very finely diced
¾ cup mayonnaise
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
½ teaspoon lemon zest
½ teaspoon lemon juice
¾ tablespoon Old Bay seasoning
¼ teaspoon celery seed
1 teaspoon fresh parsley, minced
1 teaspoon fresh chives, thinly sliced
INSTRUCTIONS
In a medium pot, bring two quarts of water and 1¾ tablespoons of salt to a boil. In a medium bowl, prepare an ice bath. Add shrimp to the boiling water and cook until bright pink in color and cooked through (about two minutes). Remove shrimp from the pot and add to the ice bath. Drain the shrimp and transfer to the food processor. Pulse the shrimp until finely chopped. Refrigerate shrimp until needed. In a small sauté pan, heat the olive oil over medium heat. Add in celery, fennel and shallots. Sweat the vegetables until soft (about two to three minutes). Remove the vegetables from the pan and allow to cool to room temperature. In a mixing bowl, combine the shrimp, vegetable mixture, remaining salt and all other ingredients. Mix until well combined and serve with your favorite dippers.
DIPS KITCHEN
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@dipsdipsdipskitchen
BY Claire Ruhlin
