Shrimp Dip

2 Pounds fresh cooked shrimp

1/2 Cup chopped Celery

1/2 Cup minced onion

Salt and Pepper

Lemon juice (one lemon)

Hot pepper sauce

1/2 Cup chopped flata parsley

1 Cup Mayonnaise

1 Pint of sour cream

2 Tablespoons of grated horseradish

2 Tablespoons on minced garlic


Mash shrimp into small pieces (you can use salad shrimp 500/pound) Mix all ingredientes together. Refrigerate. Serve with crackers, flat breads or crudites.

Lets Start with Shrimp

Shrimp Scampi (Gambas Al Ajillo)

1 1/2 lb of shrimp at least 16/24 size. If peeling save the skins and or heads for future use. You can make Shrimp bisque with the skins. I'll post the recipe later

1 Stick of Butter (1/4 Lb)

1/2 cup olive oil

3 Tablespoons of garlic or more if you like it. Chopped

1 Tablespoons of oregano

1 Tablespoons of basil

2 Teaspoons of Hot Sauce or Sriracha Sauce or Tabasco

1  small lemon or 1/2 large Lemon
1 Lime

1 Loaf of Crusty Italian or French Bread.

Place oil and butter in a pan. (when done you will serve the scampi from the pan. Usually in my house it goes from the stove to the Island where everyone is gathered anyway. If it is for a sit down dinner place on separate plates and serve.

When butter is melted and mixed with oil, add the garlic for one minute and spread around the pan add the shrimp the basil and the oregano. Cook till the shrimp is turns pink turning to cook all of them ( do not overcook). Lower the heat to medium or less. Squeeze the fresh lemon and lime using your hands as a sieve to prevent the seeds to fall into the pan ( if some do don't worry). finally add the hot sauce (Sriracha preferably since it has more garlic). Toss around so all the flavors coat all the shrimp. You are ready to eat or dip.

On this one remember that the shrimp is just an excuse. The idea is to be able to dip the bread in the delicious butter garlic sauce, and eating the shrimp is just an aftermath.

Huy Fong brand (Sriracha)