1/2 pound frozen shrimp (any size), thawed
1/2 cup sour cream
1/2 cup mayonnaise
2 scallions, coarsely chopped, plus more for garnish (optional)
1/4 cup finely chopped fresh parsley
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
Coarse salt and ground pepper
Crostini, crackers , or crudites, for serving
In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (I would try and do overnight). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites
(I doubled this at BCCP)
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