Creamy Shrimp Dip with Crispy Wonton Chips

By LRay

Southern Living, December 2015, page 146.

Ingredients

• 1 pound large cooked, peeled, and deveined shrimp, chopped
• 2 green onions, finely chopped
• 1 shallot, finely chopped
• 1/2 cup mayonaise
• 1/2 cup sour cream
• 2 tablespoons fresh tarragon leaves, finely chopped
• 2 teaspoons rice vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Crispy Wonton Chips
• Garnish: fresh chives
• Crispy Wonton Chips
• Vegetable oil
• 1 (6-oz.) package wonton wrappers
• Kosher salt

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preparation

Stir together first 9 ingredients in a medium bowl until well blended. Cover and chill 30 minutes to 1 day. Serve with Crispy Wonton Chips.

Crispy Wonton Chips

Pour vegetable oil to a depth of 1 inch into a Dutch oven, and heat over medium-high heat to 350°. Cut each wonton wrapper into quarters. Fry, in batches, 15 to 20 seconds on each side or until golden brown and crisp. Drain on a wire rack over paper towels; sprinkle with kosher salt.