Tangy Tarragon Dip With Shrimp
- 1 cup good quality mayonnaise
- 1 cup sour cream
- 2 tablespoons finely chopped tarragon
- 2 green onions, coarsely chopped
- 1 shallot, chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1 lb uncooked large shrimp, unpeeled
- Bring a medium saucepan of lightly salted water to a boil. Add shrimp and cook until just pink and opaque in the center, about 3 minutes.
- Drain shrimp, and rinse under cool water.
- Peel and devein shrimp, and transfer to a food processor. Add greern onions, shallot, and tarragon; using pulse, process shrimp until finely chopped.
- Transfer shrimp mixture to a medium bowl.
- Mix the mayonnaise, sour cream, Worcestershire sauce, and hot pepper sauce, if using.
- Add salt and pepper,to taste.
- Cover and chill for at least 2 hours.
- Can be made a day ahead of time.
mayonnaise, sour cream, tarragon, green onions, shallot, worcestershire sauce, hot pepper sauce, shrimp
Taken from www.food.com/recipe/tangy-tarragon-dip-with-shrimp-277469 (may not work)