Toasted Coconut Shrimp Dip

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Back when I was still collaborating with @Foodtoktv and went live for them, I did a Spring Fresh Pasta & Vegetables, loosely based on Pasta Primavera. After a minor issue with boiling the pasta ( don’t ask) it finally all came together to rave reviews.

I paired it  with this  Toasted Coconut Shrimp Dip from the same period in the 70’s. Since there reaction previously to my vintage Clam Dip Crostini was such a huge hit. This version is adapted from Mrs Larry Simon’s version shared in the “WHAT’S COOKIN’? In Cleveland Ohio”  circa 1973

Toasted Coconut Shrimp Dip

Ingredients

  • 1 cup sour cream
  • 1 tsp. curry powder
  • 2 green onions, finely chopped
  • 1/2 cup shredded coconut, toasted (Chopping optional)
  • 1/4 1b. cooked shrimp, chopped
  • 1/4 tsp. salt
  • 1/8 tsp red pepper flakes
  • Dash lemon juice
  • Black Pepper to taste

     

Preparation

  1. Mix all ingredients and chill several hours.
  2. Serve with chips or crackers.
  3. Makes about 1 to 1 1/2 cups.