Real Recipes From Real Home Cooks ®

shrimp & sherry dip (sallye)

Recipe by
sallye bates
Austin, TX

This is a great dip that can easily be doubled (or even tripled) for larger crowds.

yield serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For shrimp & sherry dip (sallye)

  • 1/2 md
    onion, minced
  • 1 clove
    garlic, minced
  • 1 md
    jalapeno pepper, minced
  • 2 Tbsp
  • 1-1/2 Tbsp
  • 1/4 tsp
    dry mustard
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 8 oz
    sour cream
  • 1/2 c
  • 8 oz
    mexican blend shredded cheese
  • 2 Tbsp
    good quality sherry
  • 1 lb
    small shrimp, cooked, peeled and deveined

How To Make shrimp & sherry dip (sallye)

  • 1
    Peel 1/2 onion and place in food processor Cut jalapenos in half and remove core, membranes and seeds; place in food processor Peel garlic clove and place in foor processor Pulse together until finely minced. Set aside Remove shells, heads and tails from shrimp and set aside. NOTE: Frozen cooked shrimp works great)
  • 2
    Heat butter at medium heat in a heavy skillet until bubbling. Add onion,garlic,jalapeno mixture to butter and saute until tender. Stir frequently with wooden spoon to avoid burning. Blend in flour, mustard, salt and black pepper; cook until a nice smooth roux forms. Continue stirring with wooden spoon
  • 3
    Add sour cream and milk gradually, stirring constantly until thickened. Add grated cheese and when it is melted, add sherry and shrimp. Coninue to stir until well mixed and shrimp is fully coated with mixture.
  • 4
    Remove from heat and serve in chafing dish or small crockpot to keep warm.
  • 5
    Good served with of other chips of your choice.