Ingredients1 h 20 m servings 69 cals
- Add shrimp, green onions, onion, tarragon, parsley, rosemary, chili powder, and lemon juice to the jar of a blender or food processor; process the mixture until shrimp are finely chopped.
- Scrape the chopped shrimp mixture into a bowl and stir in the carrot, mayonnaise, and sour cream, mixing until well blended. Season to taste with salt and pepper. Chill at least 1 hour before serving.
Per Serving: 69 calories; 2.9 g fat; 1.9 g carbohydrates; 8.7 g protein; 82 mg cholesterol; 96 mg sodium. Full nutrition
ReviewsRead all reviews 6
I made this appetizer and it was a big hit. I used fresh herbs from my garden and served it with crudite.
Didn't have green onion, sour cream, tarragon...but it tastes great subbing cream cheese for the sour cream; and though it's missing some critical flavors, it's not lacking at all. Also, lackin...
This was REALLY good except it was a little too mayonaisse-y tasting the first day. The second day it was perfect somehow...
This was a hit at at recent BBQ. I use what I have on hand so I did modify the recipe. Omitted mayo, carrots and onion ( so many people are sensitive to fresh onion) used cream cheese, sweet pep...
This dip was a hit for both events. It pairs nicely with pretzel bread sliced in rounds & toasted. I chopped everything by hand wanting a specific size for shrimp. I left out the carrot & onio...