Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this traditional appetizer from Omar Tate, chef-owner of the pop-up dinner series Honeysuckle. Hot tip: Poach your shrimp and make your dressing in advance to save time, but don’t mix them until an hour before serving, or the shrimp will get tough.
Makes about 32
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Combine shrimp, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 quart water in a medium pot. Set over medium-low heat (you want water to slowly come to a bare simmer) and cook until shrimp are just cooked through, 10–12 minutes total. Drain and transfer shrimp to a plate; let cool.
Meanwhile, mix together sour cream, cream cheese, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Mix in celery, oil, lemon zest, and lemon juice.
Slice chilled shrimp in half lengthwise, then crosswise into ¼”-thick pieces. Fold shrimp into dressing.
To serve, top each cracker with 1 Tbsp. dressed shrimp; sprinkle with seasoning.
Do ahead: Shrimp can be poached and dressing made 1 day ahead. Cover and chill separately.
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