Martha Stewart publishes a recipe for herbed shrimp dip on MarthaStewart.com. The recipe calls for frozen shrimp, sour cream, mayonnaise, scallions and parsley and takes about 45 minutes to prepare.
Thaw out 1/2 pound of peeled and deveined frozen shrimp of any size. Equip a large saucepan with a steamer basket and fill the pan with 1 inch of water. Cover the pot and bring the water to a boil. Add the shrimp to the steamer basket and cover and cook for 30 seconds to four minutes depending on the size of the shrimp.
When the shrimp appear opaque, stop the cooking process by immediately transferring them to a colander and running under cold water. Dry the shrimp with paper towels and chop them finely. Toss them in a medium bowl with 1/2 cup of sour cream, 1/2 cup of light mayonnaise, 2 coarsely chopped scallions and 1/4 cup of finely chopped fresh parsley. Season the mixture with 1 teaspoon of finely grated lemon zest, 2 teaspoons of fresh lemon juice, coarse salt and black pepper. Mix well.
Place the shrimp dip in a refrigerator for at least 30 minutes to chill. The shrimp dip remains good for up to two days. Serve with crostini, crackers or crudites and garnish with chopped scallion.