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Chef John's Deviled Shrimp Dip

This tongue-tingling spread gets it spirited flavor from luscious shrimp, roasted red peppers, anise-like-flavored tarragon and pungent paprika.

   
 

Preparation Time: 15 Mins.
Total Time to Serve: 1 Hour 15 Mins.
Servings: 12

INGREDIENTS

1 frozen medium shrimp, thawed, peeled and deveined frozen medium shrimp, thawed, peeled and deveined
1/3 sour cream sour cream
1/3 mayonnaise mayonnaise
1/3 roasted red peppers, drained and finely chopped roasted red peppers, drained and finely chopped
1/4 finely chopped green onions finely chopped green onions
2 chopped fresh tarragon chopped fresh tarragon
1 lemon juice lemon juice
1 grated lemon peel grated lemon peel
1 Spanish paprika or paprika Spanish paprika or paprika
1/8 ground red pepper ground red pepper
Slivered green onions (optional) Slivered green onions (optional)
Keebler® Town House® Flipsides® Original crackers Keebler® Town House® Flipsides® Original crackers

DIRECTIONS

1. In large saucepan cook shrimp in boiling, lightly salted water for 2 to 3 minutes or until shrimp turn opaque. Drain. Rinse with cold water. Drain well. Pat dry with paper towels. Finely chop shrimp.

2. In medium bowl stir together shrimp, sour cream, mayonnaise, red peppers, the 1/4 cup green onions, tarragon, lemon juice, lemon peel, paprika and red pepper. Cover and refrigerate at least 1 hour to blend flavors.

3. Garnish shrimp mixture with slivered green onions (if desired). Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

Recipe developed by Chef John Mitzewich.

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