Ingredients:
2 quarts water
1 Tbl crab boil
2 Tbl kosher salt
3/4 pound small shrimp, peeled
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup red onion, minced
1/2 cup green onion, minced
1 Tbl fresh jalepeno, minced
1 Tbl hot sauce
1 Tbl fresh lime juice
1/8 tsp cayenne pepper
1/4 tsp ground cumin
1/3 cup fresh cilantro, chopped
1 1/2 Roasted Silverqueen corn, cut from the cob* (3 ears), or canned corn, drained
1 tsp salt

Bring the water, crab boil and salt to a boil over high heat. Add the shrimp to the boiling water and reduce the heat slightly/ Simmer the shrimp for 6-8 minutes. Remove from the heat and drain the shrimp. Place the cooked shrimp in the refrigerator and cool completely. Roughly chop the cooled shrimp. Combine shrimp and the remaining ingredients in a large mixing bowl and mix well. Refrigerate for 1-2 hours before serving. Serve with your favorite chips for dipping.

Yield: 6-8 servings

*To roast the corn: Preheat oven to 375. Wrap each ear individually in aluminum foil and place them on a baking sheet. Cook for 15 minutes, turn each piece of corn over and bake for 15 more minutes. Remove from the oven and cool for 30 minutes. Remove the foil, husks and silk and using a sharp knife, cut the kernels from the corn, being careful not to cut down too deeply into the cob. Allow corn to cool completely before preparing the dip.

Tags: Recipes