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Spicy Shrimp Dip

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Recipe photo courtesy of Armando Rafael

Turn up the heat by keeping the seeds in the chiles. And if you're using precooked shrimp, omit step 1 -- just peel and chop them, then add them in step 2.

Source: Martha Stewart Living, January/February 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

To remove the veins from shell-on shrimp, gently run a paring knife from head to tail along the center of the back to expose the vein. Use the tip of the knife to remove the vein in one piece. Rinse shrimp; pat dry. Also, this dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it's time to cook, remove the plastic and add 5 to 10 minutes to the baking time.

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