This week we have good and bad news for Taste of the Town reader R.N. Dutcher. First, the latter: No, fellow readers haven’t found the shrimp dip you described. And now the former: You asked, alternatively, for a simple recipe, and there readers came through in spades.
PAUL AGUIRRE’S SHRIMP DIP
1 pound cooked shrimp, diced
1¼ cups mayonnaise
¼ cup chopped fresh parsley
¼ cup chopped chives
1 tablespoon horseradish mustard (or mustard of choice)
Fresh lemon juice
1 tablespoon onion salt (or seasoning of choice)
Mix well, then refrigerate for a couple of hours before seasoning. Aguirre likes to sprinkle the dip with a little chili powder.
Makes about 3½ cups.
BETH MORE’S SHRIMP DIP
1 4-ounce can tiny shrimp
16 ounces sour cream
A few shakes of Worcestershire sauce
Drain shrimp and mash with a fork, stir everything together and refrigerate a few hours to let the flavors blend.
LIBBY CASOLARI’S SHRIMP DIP
2 3-ounce packages cream cheese, at room temperature
1 cup sour cream
1 tablespoon chopped green onions
A few drops of hot sauce
½ teaspoon paprika
1 envelope dry ranch dressing mix
8 ounces cooked small shrimp, chopped
Beat the cheese and sour cream until blended; add onions, hot sauce, paprika and dressing mix. Add shrimp. Taste and adjust seasonings.
ANN BROWN’S SHRIMP DIP
1 can shrimp, drained and chopped
8 ounces cream cheese, softened
¾ cup sour cream
1 tablespoon green onions, chopped
2 teaspoons lemon juice
½ teaspoon Worcestershire sauce
Mix all ingredients and chill at least one hour. Serve in hollowed-out bread loaf or regular bowl, with crackers, pitas, bread rounds or veggie sticks. …
For P. Schwab, Julie Zerbel and Mikel Patrik reported that canned whole chickens are available at Winco, which has stores at 90 N. Stephanie St. in Henderson and 6101 N. Decatur Blvd. …
For Janet Gordon, who’s looking for crispy duck, Joyce Hambacher emailed that her family’s favorite is served at Sam Woo Barbecue, 4215 Spring Mountain Road. …
For Pia Kilm, Helen Schussler of The Tovah Team said Alaskan, Canadian and keta salmon roe is available at their www.TovahCaviar.com.
Mark Whittington is looking for frozen Italian-style green beans (the broad ones). …
Linda Whitlock is looking for WOW chips. …
David Embree is looking for restaurants, preferably in the northwest part of the valley, that serve broasted chicken and poached salmon. …
Carol Coffey is looking for plum pudding. …
Dale Greenwald is looking for canned date and nut bread such as Dromedary, though any brand will do. …
Brad Brown is looking for International Delight Amaretto coffee creamer. …
Ed Ferguson is looking for The Pepper Plant Original California-Style Hot Pepper Sauce in a 10-ounce bottle. …
And John Edwards is looking for restaurants that serve bacon-wrapped scallops as an appetizer.
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at email@example.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Follow @HKRinella on Twitter.