Spicy Shrimp Dip
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.
- Total Time:
- Yield: Serves 6 to 8
Photography: Armando Rafael
Source: Martha Stewart Living, January/February January/February 2017
- 1 pound shell-on medium shrimp
- 12 ounces cream cheese
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 2 to 3 serrano chiles, seeds removed, minced (1/4 cup)
- 1/4 cup packed cilantro leaves, finely chopped
- Kosher salt and freshly ground pepper
- 1/2 cup panko, toasted
- 2 teaspoons extra-virgin olive oil
Preheat oven to 375 degrees. In a medium saucepan, bring 3 inches of water to a simmer. Add shrimp and cook until pink and opaque, about 1 minute, 30 seconds. Immediately transfer to a colander and run under cold water to stop cooking. Peel and devein, pat dry, and chop.
In a bowl, whisk together cream cheese, mayonnaise, and lime juice until smooth. Fold in shrimp, chiles, and 4 teaspoons cilantro. Season with salt and pepper.
Transfer mixture to a 1-quart baking dish. Toss panko with remaining cilantro and oil; sprinkle evenly over dip. Bake until heated through, about 15 minutes. Let cool 5 minutes; serve.