Dill Shrimp & Shrimp Shooters

Dill Shrimp & Shrimp Shooters

Dill Shrimp

Contributed by Ann Brownlee of Port O'Connor

Shrimp Preparation

3 pounds medium whole shrimp (remove heads, peel and devein)

Juice of one lemon

1 teaspoon salt

Dill Sauce

1 cup Miracle Whip

¼ cup sugar

1 large red onion - thick sliced, separated into rings

1.3 cup fresh lemon juice

1.2 cup sour cream

2 Tablespoons dried dill weed

Salt to taste


In large stock pot; bring 3-quarts water to a boil. Add shrimp, lemon juice and salt. When water returns to boil, cook 3 to 4 minutes, until shrimp turn pink. Drain and cover with ice to stop the cooking process.

Combine remaining ingredients in large mixing bowl with tight fitting lid. Add shrimp and toss. Place covered bowl in refrigerator overnight to marinate flavors. Toss before serving.

This is a wonderful summertime recipe that can be served by itself with toothpicks or on fresh tomatoes as a salad.


Contributed by Jessica Hanson of Port O'Connor

One pound shrimp tails; peeled, deveined, boiled and chopped

One bunch of green onions sliced thin

1/2 cup chili sauce

1/2 cup Absolut Peppar vodka

2-3 Tablespoons horseradish

2 teaspoons Worcestershire sauce

2 teaspoons Tabasco Sauce

Handful chopped cilantro

Juice of lemon or lime (to taste)

Salt to taste

Prepare shrimp - peel, devein, boil, chop.

Combine shrimp with all other ingredients in mixing bowl.

Refrigerate covered 2-3 hours for flavors to meld.

Spoon into shot glasses for serving. Slurp and enjoy! Repeat as often as desired.