Creamy Shrimp Dip

Perfect Pairing: Crackers and Cucumber

Making dreams come true! 

That was a bit of a red herring.  This Creamy Shrimp Dip is good but will not make dreams come true.  Now, Disney World…. That is a place that can actually make dreams come true!  I just got home from a trip to Florida.  Among the highlights were lots of relaxation time on the beach, seeing dolphins almost every day, locally grown strawberries, and ample reading time with a palm tree view.  My husband’s highlight was watching his team, the Detroit Tigers, at Spring Training.  My favorite part was spending a day at the happiest place on earth, Magic Kingdom.  I was so excited to share my favorite place with Chris. 

We had an incredible day.  The weather was perfection!  I insisted on making the most of the day.  We were some of the first people in the park when it opened and we stayed until the final fireworks.  I think we just beat the spring break crowd because we were able to do every single attraction on our (my) list and only waited for about 30 minutes, tops. 

In addition to the must-do attractions, there are a few mandatory food stops.  We had the famous Dole pineapple whip (Chris said he liked my impossibly light version better!) and a Mickey shaped rice krispy treat. 

I can’t wait to go back!

So this Creamy Shrimp Dip won’t make your dreams come true, but it is so easy and tasty!  The creamy base is sour cream and mayonnaise, light is fine.  Crunch is added with cucumber and green onion.  Flavor comes from a hit of horseradish, lemon, and a healthy dose of fresh dill. 

Delicious with crackers or cucumber slices. 

One year ago on Perfecting the Pairing: Impossibly Light Pineapple Whip

Two years ago on Perfecting the Pairing: Slow Cooker Calico Bean Bake

Three years ago on Perfecting the Pairing: Turkey Meatball Sandwiches

Four years ago on Perfecting the Pairing: Thai Chicken Pasta

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Shrimp and Arugula Pesto Grilled Pizza

Perfect Pairing:  Grill gadgets

This meal was something I made on a random Wednesday night.  I really didn’t intend on photographing or writing about it because it seemed a little odd and maybe a bit disjointed in my head.  I had no idea how it would turn out but I was on a happy cooking mission. 

I combined lots of things that don’t seem to make sense like, grilled scallions (fell in love with them in Mexico and they changed my life), my favorite marinade for shrimp (Italian dressing and honey), cheese (everyone says you are not supposed to combine cheese and fish), arugula pesto (contains curry paste, coconut milk, and honey roasted peanuts).  Weird, right?

WELL, it tasted awesome and looked super pretty, so I decided I needed to share this wacky creation with the world.  It might seem like a lot of ingredients and steps but I had the whole thing done in about 40 minutes and that includes clean up.  You’ll end up with some extra pesto but I think it would be pretty fantastic on a number of other things like toast, chips, crackers, and pasta.  It won’t go to waste.

I enjoy my share of cooking gadgets.  This is the perfect time to drag out those grilling devices like a basket for the shrimp and peppers, tongs for the scallions, and a grill safe pan for the pizza.

 

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Lemon Pasta with Roasted Shrimp

Perfect Pairing:  Babich Sauvignon Blanc

The first time I heard of lemon pasta I was not so sure I would like it, it just seemed a little strange.  Turns out, I love it.  So many pasta dishes are heavy and rich but Lemon Pasta with Roasted Shrimp is light and delicious.  It is also really quick to throw together.

I used meyer lemons which are a bit sweeter and less acidic, but I think regular lemons would work well.  If you use regular lemons you may want to use less and add more to taste.  The citrus flavored pasta pairs really well with the roasted shrimp.  Roasting is my favorite way to prepare shrimp.  I first wrote about it in my recipe for quinoa with roasted shrimp, asparagus, and goat cheese.

This dish is finished off with freshly grated parmesan and fresh herbs.  You could use whatever you have on hand but I really liked the combination of tarragon, basil, and parsley.

My favorite variety of white wine is Sauvignon Blanc from New Zealand.  It is crisp, dry, and refreshing.  It always seems to have a hint of grapefruit.  I know wine summaries have some pretty crazy descriptions that to most people are completely undetectable, but I really can pick out the grapefruit. 

I ran across Babich Sauvignon Blanc at my local grocery store and it has been my go-to white wine ever since.  It is a great deal for under $15.  It is perfect in the sauce of this dish and served alongside.

 

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Un-Recipe Files - Grilled Pesto Shrimp

I pretty much enjoy everything that goes along with cooking.  Even the tedious tasks that make some people crazy like chopping, stirring risotto, getting the last of the mayonnaise/peanut butter/honey out of the jar.  I like all of those things. 

I do NOT enjoy peeling and deveining shrimp.  Do not, do not, do not. 

A couple of years ago my family was on vacation in Cabo and my dad bought a few pounds of shrimp directly off one of the shrimp boats while he was deep sea fishing with my brother.  We had a kitchen in our condo and my brother and I had some great ideas for the shrimp.  I was tasked with peeling and deveining those suckers.  Oh my gosh, I think I worked on them for two hours.  I distinctly remember the sun shining when I started and it was black outside when I finished. 

Fortunately, I have a fabulous grocery store right next to me that always sells fresh shrimp that are peel and vein free.  Luxury. 

As long as you don’t have to mess with deveining the shrimp, this appetizer could not be easier.  Just marinate raw, fresh shrimp in pesto (store bought or homemade) for a couple of hours.  Heat up the grill and toss them on.  Serve with toothpicks to adoring fans.

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Lake House Chef's Challenge 2010 – Appetizer Course

Perfect Pairing:  Oak Run Slinger Cocktail

Be sure to read the first post about the Lake House Chef's Challenge here.

The appetizer course of the First Annual Lake House Chef's Challenge 2010 was full of great dishes.  The kitchen was in a flurry and everyone was excited to get their first taste of competition grub.  The required ingredient for this course was avocado, and all competitors had to use their “secret ingredient” as well in the dish.   Here is what happened….

Jon served Bacon Wrapped Shrimp in Hoisin Sauce, served with Bacon Guacamole (recipe below)

Did I mention that we were judged on presentation as well?  Jon’s presentation was impromptu and amazing.

He even put an eye on the shrimp.

I made Jalapeno Bacon Sliders with an Avocado and Cilantro Slaw (recipe below)

Julie served up a Mango and Coconut Avocado Salad with Honey Lime Vinaigrette (recipe below)

The Perfect Pairing for the appetizer course was an Oak Run Slinger cocktail.  To earn extra points the competitors could provide a drink pairing for one course.  I was in charge of the appetizer course and came up with the Slinger recipe.  It is a combination of orange juice, lime juice, jalapeno simple syrup and tequila.  It was refreshing and had a little spicy kick.

Be sure to check out these recipes.  They were all fantastic!  Definitely competition material.

Stay tuned for the recap of the next two courses as well as the results.  I know you are all on the edge of your seat.

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Shrimp with Feta and Tomato Sauce

Perfect Pairing:  Crusty bread

I have made it pretty obvious on this blog that the Barefoot Contessa is one of my favorite chefs.  Her food is always beautiful and appetizing, without a lot of excess fuss.  She uses great ingredients and classic methods.  You can usually count on her recipes being delicious.

I don’t know what it was that drew me to this recipe in one of her recent cookbooks, but I kept coming back to it.  I finally got an ovenproof pan,so maybe that is why I finally decided to try it!  Whatever the reason, I am so glad I did.  It is absolutely delightful.  The tomato sauce is rich and has a great anise flavor from the fennel and Pernod.  I am sure you could make the sauce without buying the Pernod, but it adds a lot of flavor.  Coincidentally, I am in the market for recipes that use Pernod…..

I made this two times in one week, so that tells you something!  The first time I made it was for a main course and I served it alongside angel hair pasta that had been tossed in a little butter, lemon juice, pepper, and parmesan.  The second time I served it as an appetizer.  The prep is fast and easy, and it is a beautiful presentation.  I kind of like serving it directly out of the pan as soon as it comes out of the oven.

The Perfect Pairing for this recipe is crusty bread.  You are going to want lots of it to soak up the tomato sauce and feta.  You will love this recipe!

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Quinoa, Shrimp, Asparagus and Goat Cheese Salad

Perfect Pairing:  Roasted Shrimp

I am a huge fan of quinoa.  If you have not tried it, you must!  It is so healthy and delicious.  I wrote about some of the health benefits and uses in my post for Spicy Quinoa, Tomato, Spinach and Chicken Sausage Soup.

I came up with this salad when I was at the grocery store with no plan.  Usually I have a plan… and a list.  Perhaps you remember my organized grocery list post.  It will change your shopping forever.  Anyway, I wanted a healthy dinner that would be easy to pull together.  I picked up some of my favorite ingredients that I thought would work well together.  Originally I wanted avocado but there were no ripe avocados that day so I went with goat cheese.  I am glad I did, I loved it in this recipe.  The end result is a healthy and satisfying salad that is great for a main dish.  I thought it was best served just slightly warm.

The Perfect Pairing for this salad is roasted shrimp.  You could buy pre-cooked shrimp but I think buying them raw and roasting them yourself improves the flavor tenfold.  The method is simple, toss the peeled and deveined raw shrimp with olive oil and salt and pepper.  Roast in a 400 degree oven until just cooked through.  After I found this method I decided that I will not buy cooked shrimp again unless I am in a real bind.

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Spicy Tomato and Avocado Shrimp Dip

Perfect Pairing: Organized grocery list

I think the original concept for this dip came from a Super Bowl party my mom attended years ago.  I have adapted it through many trials and it is always a hit.  It seems like a big bowl of dip, but there are usually no leftovers. 

I have to admit that the measurements are more of a suggestion than an exact science.  I don’t measure anything; I just toss in what looks good.  It requires multiple tastings throughout the process to adjust the seasonings…. A tough job, but someone needs to do it!   I like the Cajun Chef Hot Sauce but I am sure any Cajun flavored hot sauce would be fine.  The blackening spice can usually be found near the fish counter.  While you are there pick up some pre-cooked shrimp or buy it frozen.  This is one dish that does not really benefit from peeling, deveining (yuck) and cooking your own shrimp.  Serve it up with some salty tortilla chips!

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