Tom Douglas Mom’s Shrimp Dip with Potato Chips
Published: 10/12/2009 by Tom Douglas
3 Tablespoons tomato paste
1 Tablespoon honey
3/4 cup mayonnaise (homemade, or use Hellman’s or Best Foods)
2 Tablespoons thinly sliced chives
1 Tablespoon fresh lemon juice
1 Tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
1 pound cooked, peeled, and diced shrimp or 1 pound cooked bay (baby) shrimp
To Taste kosher salt
To Taste freshly ground black pepper
1/2 lemon
Potato Chips, homemade or top quality purchased
In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco. Using a rubber spatula, gently fold in the egg. Add the shrimp to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
Set a bowl of shrimp salad on a large platter and surround it with potato chips for dipping.
Yields 8 to10 appetizer servings.
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