Southwest Shrimp Dip in Lettuce Bowl with crudites

Lynnda Cloutier

By
@eatygourmet

Creamy, easy and oh, so good.


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Ingredients

1 head iceberg lettuce
1/2 lb. cooked bay shrimp, rinsed and well drained
1/2 cup finely chopped red bell pepper
1/2 cup prepared salsa, medium head
1/2 cup canned niblet corn, drained
1/2 cup chopped green onions
2 tbsp. chopped fresh parsley
1/2 cup mayonnaise
1/3 cup sour cream
1/2 tsp. lemon juice
vegetable crudites: celery sticks, broccoli and cauliflower florets, carrot sticks, etc.
crackers

Directions Step-By-Step

1
Trim a 1 inch slice from core end of lettuce head. Stand lettuce head on a flat surface. With a paring knife, cut out the center, leaving a 1/2 inch thick shell. Remove lettuce from center; reserve for another use. Wrap lettuce "bowl" in moist paper toweling and chill.
2
In bowl, mix shrimp, bell pepper, salsa,corn, green onions, parsley, mayonnaise, sour cream and lemon juice. Cover and chill for at least1 hour.
3
Put lettuce bowl on platter. Spoon dip into bowl. Arrange crudites and crackers around lettuce bowl. Makes 12 servings.

About this Recipe

Course/Dish: Seafood Appetizers