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PREP TIME
20 Minutes
COOK TIME
0 Minutes
RATING
Chef Susur Lee’s Spicy Wild B.C. Shrimp Garlic Butter Dip
Re-create Chef Susur Lee’s recipe at home! This succulent dip with a dash of heat pairs perfectly with Tostitos® Scoops!® tortilla chips.
INGREDIENTS
- 1 cup sun-dried tomato garlic butter (see below)
- 1 tbsp tomato paste
- 1 tsp cayenne pepper
- 1 tbsp cornstarch mixture (1:2 ratio of cornstarch to water)
- 1 cup water
- 2 tsp sugar
- 1 tsp salt
- 12 fresh, wild B.C. shrimp
- 1-2 tbsp of butter for sautéeing
Sun-Dried Tomato Garlic Butter:
- 1 cup butter (room temperature)
- 2 tbsp sundried tomato (buzzed)
- 2 tbsp lemon juice
- 1.5 tbsp garlic, minced
- 1.5 tbsp shallots, finely chopped
- 2 tbsp tomato paste
- 2 tbsp parsley, finely chopped
- To taste – cayenne, paprika, chipotle powder, salt, MSG
HOW TO MAKE
Step 1: Prepare the Garlic Butter
- In a large bowl or food processor, combine all ingredients.
- Set aside to be included as an ingredient in Step 2.
Step 2: Prepare the Sauce
- In a saucepan, combine sun-dried tomato garlic butter, tomato paste, cayenne pepper, and cornstarch/water mixture.
- Heat until boiling and transfer into a heat-proof bowl.
- Add tomato paste, water, sugar, and salt.
- Allow the sauce to cool.
Step 3: Prepare the Shrimp and Combine
- Lightly sauté the shrimp in butter and let cool slightly.
- Pulse the sauteed shrimp into small pieces.
- Combine into sauce mixture and stir.
- Serve on Tostitos® Scoops!® tortilla chips garnished with a sprig of fresh parsley.
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