Creamy Shrimp on Crackers
Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this traditional appetizer from Omar Tate, chef-owner of the pop-up dinner series Honeysuckle. Hot tip: Poach your shrimp and make your dressing in advance to save time, but don’t mix them until an hour before serving, or the shrimp will get tough. Ingredients Makes about 32 1 lb. shrimp, peeled, deveined 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt 3 Tbsp. sour cream 2 Tbsp. cream cheese, room temperature ¼ cup finely chopped celery 2 tsp. extra-virgin olive oil 1 tsp. finely...
Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this traditional appetizer from Omar Tate, chef-owner of the pop-up dinner series Honeysuckle. Hot tip: Poach your shrimp and make your dressing in advance to save time, but don’t mix them until an hour before serving, or the shrimp will get tough.
Ingredients
Makes about 32
1
lb. shrimp, peeled, deveined
1
Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt
3
Tbsp. sour cream
2
Tbsp. cream cheese, room temperature
¼
cup finely chopped celery
2
tsp. extra-virgin olive oil
1
tsp. finely grated lemon zest
1
Tbsp. fresh lemon juice
32
butter crackers (such as Town House)
1
Tbsp. Barbecue Seasoning or paprika
Preparation
-
Step 1
Combine shrimp, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 quart water in a medium pot. Set over medium-low heat (you want water to slowly come to a bare simmer) and cook until shrimp are just cooked through, 10–12 minutes total. Drain and transfer shrimp to a plate; let cool.
Step 2
Meanwhile, mix together sour cream, cream cheese, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Mix in celery, oil, lemon zest, and lemon juice.
Step 3
Slice chilled shrimp in half lengthwise, then crosswise into ¼”-thick pieces. Fold shrimp into dressing.
Step 4
To serve, top each cracker with 1 Tbsp. dressed shrimp; sprinkle with seasoning.
Step 5
Do ahead: Shrimp can be poached and dressing made 1 day ahead. Cover and chill separately.
James Anderson
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