Smoky Chipotle Shrimp Dip with Shrimp Cucumber Salad

This shrimp dip layers flavors and textures to create a delicious and easy to make summer appetizer. It pairs well with the 2015 Cultivar Napa Valley Rose that I received from Cultivar Wine!

Shrimp is a summer food to me. I rarely have it in the kitchen until hot days begin to bring about thoughts of the beach and ocean.

My shrimp recipes are pretty standard — tossed with pasta, stirred into sweet corn risotto or wrapped into Asian-inspired spring rolls. When I found a bag of sustainably harvested small shrimp (often called salad shrimp) at the market last week, though, I was too excited to use it in one of my regular recipes. 

I’d been having trouble finding shrimp from a good source so when that find lined up with my shrimp season, I needed to celebrate a little. 

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

First came the wine I wanted to pair with it. Cultivar Wine sent me their 2015 Cultivar Napa Valley Rose. I was thrilled when it arrived at the door. For someone who had rarely touched rose until last year, I am now one of this wine’s biggest fans. 

The 2015 Rose uses a blend of multiple varietals including Cabernet Sauvignon, Cabernet Franc and Graciano, a deeply colored Spanish varietal. Hints of strawberry, cranberry and rose capture the nose while a sip will bring the taste of cranberry and tart cherries. 

The best thing about a rose is that it is really versatile when it comes to food pairings, especially for smoky or spicy foods, as well as things like curries and noodle dishes. Last year I paired Cultivar’s Rose with a Spicy Noodle Bowl. 

This time around I needed something as original, but completely different. Something with shrimp was perfect. 

Smoky, spicy shrimp dip to be exact. 

But once I had the shrimp dip, I wanted this appetizer-slash-snack to be a bit more complex. 

That’s accomplished by this shrimp salad that is loaded with crisp, refreshing cucumber and celery and marinated in a tangy, sweet dressing. 

The whole recipe comes together to give you everything in one bite — smoky, spicy, sweet, tangy and crunchy. 

First, spread some of the shrimp dip over your cracker. Next top it with the shrimp cucumber salad. The shrimp dip serves a secondary purpose of holding the salad in place so your shrimp and cucumber don’t go flying each time you take a bite. 

Crackers are just one option. Small toasts or thick cucumber slices could also serve as a good base. We even ate some with flat bread and turned it into a bit of a taco. 

Once you have your delivery method, enjoy with plenty of chilled rose. 

What you’ll need:

Shrimp dip
3.5 oz. cooked small shrimp (often called salad shrimp)
1/4 cup mayonnaise (I’ve been using olive oil mayo lately)
1/4 cup roughly chopped red onion
2 tablespoons roughly chopped fresh cilantro 
1/2 teaspoon ground chipotle chili powder
1/2 teaspoon fine ground sea salt
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika

Shrimp Cucumber Salad
3.5 oz. cooked small shrimp (often called salad shrimp)
1 rib celery, diced
2 tablespoons diced English cucumber
2 tablespoons diced red onion
1 tablespoon extra virgin olive oil
1 tablespoon rice vinegar
1 1/2 teaspoons white granulated sugar
1/4 teaspoon fine ground sea salt

Crackers for serving

How to make it:

For the shrimp dip, place all ingredients in a small food processor or cup of a single-serving blender. Puree on high for 30 seconds, until smooth. Transfer to a small bowl. Cover with a lid and refrigerate for at least 30 minutes. It will thicken as it chills.

For the shrimp salad, toss the shrimp, celery, cucumber and red onion in a medium bowl. 

In a small bowl, whisk together the olive oil, vinegar, sugar and salt. Whisk well for 30 seconds to help dissolve the sugar. Pour the dressing over the shrimp and vegetables. Toss to coat all ingredients. Cover and refrigerate for at least 30 minutes.

To serve, spread some dip on your cracker and top with a small spoonful of the shrimp salad.