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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Silver Queen Corn and Shrimp Dip


2 quarts Water

1 Tbsp Crab boil

2 Tbsp Kosher salt

3/4 pound Small shrimp, peeled

1/3 cup Sour cream

1/3 cup Mayonnaise

1/4 cup Red onion, minced

1/2 cup Green onion, minced

1 Tbsp Fresh jalapeño, minced

1 Tbsp Hot sauce

1 Tbsp Fresh lime juice

1/8 tsp Cayenne pepper

1/4 tsp Ground cumin

1/3 cup Fresh cilantro, chopped

1 1/2 cups Roasted Silverqueen corn, cut from the cob* (appx 3 ears)

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, husk, and silk. Using a sharp knife, cut the kernels from the corn while being careful not to cut down too deeply into the cob. Allow corn to cool completely before preparing the dip.

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