Toasted Coconut Shrimp Dip

On my live this week, I made a Spring Fresh Pasta & Vegetables, loosely based on Pasta Primavera. Aftwer a minor issue with boiling the pasta it finally all came together. Since so many of you liked my vintage Clam Dip Crostini last week. I paired it this week with a Toasted Coconut Shrimp Dip from the same period in the 70’s. This version is adapted from Mrs Larry Simon’s version shared in the “WHAT'S COOKIN'? In Cleveland Ohio”  circa 1973

Click here to watch it the post LIVE recording on our @FoodTokTV Youtube Channel

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Click here to watch it the post LIVE recording on our @FoodTokTV Youtube Channel 〰️

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.