Southwest Shrimp Dip in Lettuce Bowl with crudites

Lynnda Cloutier


Creamy, easy and oh, so good.

★★★★★ 1 vote


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.


1Trim 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.
2In bowl, mix shrimp, bell pepper, salsa,corn, green onions, parsley, mayonnaise, sour cream and lemon juice. Cover and chill for at least1 hour.
3Put 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