Pop the cork, Shrimp season is here! We are definitely spoiled by the freshness of seafood here on the West coast, but the beauty of modern day means that no matter where you are in the country, the fish is always remarkably good. This dip is one of my favourite go-to’s when I’m looking to have something easy and delicious on hand for when friends pop in over a holiday weekend. It literally whips up in seconds and can stay in the fridge overnight if need be: just be sure to give it a good stir before serving. Serve alongside our original Raincoast Crisps or try with the Salty Date & Almond and a crisp pinot gris – perfection!
- 1 lb hand-peeled baby shrimp
- 3 green onions, finely chopped
- 2 Tbsp. finely chopped fresh basil
- ½ tsp. Sriracha
- ½ tsp. Sambal Oelek
- 1 tsp. Worcestershire sauce
- ¾ cup sour cream
- ¾ cup mayonnaise
- 1 tsp. grated lemon zest
In a medium bowl stir the sour cream and mayonnaise together. Mix in the rest of the ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.