Shrimp Cocktail with Dilly Horseradish Dip

It’s not a Neudeck holiday without shrimp cocktail and kielbasi. It’s one of the things that makes me happiest about marrying into this family. While I ran out of room on the stove for the kielbasi at our Famsgiving celebration, I did make sure to have some shrimp cocktail. It’s easy to prep in advance and I love mixing up the dip. (Last year I made this one and it was fab.) This one comes from Cook This Book and was yet another Molly Baz success story.

The full appy spread

Start by boiling your shrimp. (Or buy pre-cooked cocktail shrimp – I won’t judge.) When you’re ready to make your dip (which can be done a day in advance, just like the shrimp) stir together 1/2 c. crème fraîche or sour cream, 2 tbsp prepared horseradish, 1 finely chopped shallot (a half might suffice), 1/2 c. fresh dill, and the zest and juice of 1/2 a lemon. Season with salt and plenty of cracked pepper.

I used sour cream since I’d already bought a tub of it for other dishes I was preparing, but I’d love to do this with the crème fraîche instead – I bet it would be even better. Most importantly, between last year’s version and this one, I have fully moved to the creamy dip side of things (vs. traditional cocktail sauce). Seeing as how there was not a single shrimp left on the platter by the end of appy time, others may agree. I should also point out that this comes together in minutes. It takes less than 4 minutes to boil shrimp, the dip takes about the same amount of time to prepare, and all ingredients can be found at truly any grocery store. What I’m saying is, if you’re slacking and need a very last minute dish for tomorrow, this is your ticket.