Vodka Dip for Shrimp
"At parties and holidays, I love to serve a glorious platter of shrimp. However, I do get tired for the same old cocktail sauce. This is elegant and different, and definitely jazzes things up a bit. I must warn you, this recipe make a lot (3-1/2 cups)."
photo by 2Bleu
- Ready In:
- 4hrs 10mins
- Ingredients:
- 9
- Yields:
-
3 1/2 cups
ingredients
- 2 cups mayonnaise
- 1⁄4 cup sour cream
- 3⁄4 cup bottled red chili sauce
- 1⁄4 teaspoon Tabasco sauce (or more to your taste)
- 4 teaspoons A.1. Original Sauce
- 2 tablespoons chives or 2 tablespoons scallions, finely chopped
- fresh ground black pepper, to taste
- 1⁄3 cup vodka
- cooked shrimp, for dipping
directions
- Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
- Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
- Place dip in a serving bowl and surround with shrimp.
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Reviews
-
I made a 1/2 cup batch as directed. I let it sit overnight, but found it to be lacking in zing. Mostly I just tasted mayo and could not taste the vodka at all. Buddha tried the dip (only, as he is allergic to shellfish) and we both felt this would be good adding some garlic and served with grilled chicken or roast beef sandwiches perhaps. Jackie, you have so many wonderful recipes, but this one just didn't do it for us. So sorry. :(
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
