Creamy Shrimp Tarragon Dip

This recipe uses St. Ours Clam Broth powder to bring extra seafood flavor to your dish. Serve chilled with crackers, warm on bruschetta, or over pasta for a delicious entrée

Serves 4 | 20 minutes

St. Ours Clam Broth makes delicious seafood sauces and dips

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 envelope St. Ours Clam Broth

• 1 shallots or 1 small sweet onion, finely diced

• 2 small tomatoes, cored and seeded, finely diced

• 1 Tbsp unsalted butter

• 3 Tbsp olive oil

• 1 (8 oz) package cream cheese, room temperature

• 1 ½ tsp dried tarragon or 1 Tbsp fresh, chopped

• ½ tsp crushed red pepper

• 1 tsp black pepper

• 1 tsp lemon zest

• Salt to taste

Directions

1. Season shrimp with salt and ½ tsp black pepper. In a large skillet, heat 2 Tbsp olive oil to shimmering and sauté shrimp for 5-7 minutes until pink, do not overcook. Chop into bite size pieces, keep whole if serving as entrée, and set aside

2. Whisk St. Ours Clam Broth into 1 cup hot water and set aside

3. Melt butter in skillet over medium heat, add olive oil and shallots, sautéing until soft, about 3 minutes. Add diced tomatoes, reserving a few tablespoons to add at the end. Sauté for 5 minutes

4. Stir in clam broth, cream cheese, red pepper, ½ tsp black pepper, and tarragon. Reduce heat and simmer until sauce thickens

5. Stir in shrimp and lemon zest, simmering for an additional 3 minutes. Stir in reserved tomato

6. Serve warm on toasted bruschetta or chill and serve as a dip

7. For an entrée, cook 1 lb pasta, drain, add to sauté pan with shrimp mixture, and toss until coated