My Mom's 10-Minute, No-Cook Dip Always Disappears at Parties

We all have those dishes our families become known for. The ones you're just expected to bring to any and every party—and god forbid you show up empty-handed, people come up to you asking what happened to "The Dip." They're the recipes we pass down from generation to generation, hand-written on note cards, framed on our walls, and even printed on dish towels.

In our family, it's two dishes: my dad's stuffed mushrooms and my mom's shrimp cocktail dip. No matter the season, the occasion, or the menu, our friends and family have just come to assume that those two staples will be on the table. And while my mom's dip is great any time of year, it particularly shines during the holidays, when that same old platter of shrimp cocktail (probably from Costco) graces nearly every party. It's a fun way to mix up a classic, and never fails to impress—or warrant a few "Can I get the recipe?" requests from happy guests.

How to Make My Mom's Shrimp Cocktail Dip

The recipe originated at my mom's cousin's restaurant, Match, in Norwalk, Connecticut. We went to visit when I was a kid, and he served us an appetizer we'd never forget. It was essentially deconstructed shrimp cocktail meets ceviche, served up with crispy wonton chips—and it was absolutely delicious.

It was one of those dishes you just have to try to recreate as soon as you get home. Over the years, our family has perfected the recipe, but it's one you really can't mess up. There's no cooking, no fancy equipment or ingredients, and it's endlessly adaptable to your tastes and what you have on hand.

I'm not exaggerating when I say it could not be easier to make—you can have it on the table in 10 minutes flat. Talk about a last-minute lifesaver.

It starts with a bag of shrimp. Now, you can cook them from raw, boiling them in plain water, seafood stock, or water seasoned with a little Old Bay seasoning. But nine times out of ten, I'm grabbing the bag of cooked, peeled, and deveined large shrimp I keep in my freezer for this very occasion, and thawing it. Then, simply chop the shrimp into just smaller than bite-sized pieces and add to a large bowl.

Next, I add some fresh veggies for texture. I like to add about a quarter cup of minced red onion or thinly sliced scallions, and the same amount of diced cucumber. You could also use bell pepper or celery—whatever you like and have in the crisper. It's just about adding crunch and freshness.

Then comes the cocktail sauce, about a cup of your favorite brand (or homemade), though truthfully—like so many of our family recipes on Allrecipes—we measure with our heart. I like to doctor that up with a teaspoon or two of horseradish for kick. My mom always added a little Bloody Mary mix if we had some in the fridge, but a few dashes of Worcestershire go a long way here, too. Squeeze in the juice of one lemon and mix that all together. And that's it.

I like to serve it up with pita chips, but it's really great with saltine crackers in the style of Mexican shrimp cocktail, as well. Tortilla chips would work, but I prefer a sturdier cracker that won't break when you go in for a hearty scoop.

This is a dip that gets even better as it sits and the shrimp marinate, so feel free to make it ahead of time. Just know that once it hits the table, it won't last long.

Read the original article on ALLRECIPES