Punta Mita Seafood Dip

gluten freegluten free

Authoradmin

A seafood dip sure to please everyone at your next gathering! Shrimp, Scallops and Crab combined in a ready made creamy dip, for an easy to make party dip.

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Yields14 Servings
 12 oz tub H-E-B Fiesta Dip
 14 oz tubs H-E-B Green Chili Dip
 ½ cup Crème Fraîche, home madeor Crema Mexicana
 8 12-15 count frozen cooked shrimpthawed
 ½ large Valley Lemonjuice from
 2 tbsp unsalted butter
 3 large diver scallopswashed and dried
 2 oz backfin crab meatpicked through for shell
 4 oz pancettadiced, crisped, drained and blotted
1

Remove tails from shrimp, place in cool water to thaw. Remove tail, chop to desired consistency (I do mine large
chunks). Spritz chopped shrimp with juice from half a valley or Meyer lemon. Let stand until ready to combine.
Drain before combining.

2

Sear pancetta over medium to medium high heat until crisp, drain well, place on paper towels and blot remaining
fat off. Set aside.

3

Melt butter In a small cast iron skillet over medium high heat, watch removing or reducing heat as it just begins to
brown. Sear dried scallops on both sides until just done. Couple minutes a side. Remove, drain and blot, removing
excess butter. Shred or chop to desired consistency. Set aside.

4

Drain crab meat well and shred.

5

Fold together dips, Crème Fraîche, shrimp, scallops and crab meat until well mixed. Cover well and chill 2-4 hours.

6

Serve in individual ramekins, top with pancetta.

Ingredients

 12 oz tub H-E-B Fiesta Dip
 14 oz tubs H-E-B Green Chili Dip
 ½ cup Crème Fraîche, home madeor Crema Mexicana
 8 12-15 count frozen cooked shrimpthawed
 ½ large Valley Lemonjuice from
 2 tbsp unsalted butter
 3 large diver scallopswashed and dried
 2 oz backfin crab meatpicked through for shell
 4 oz pancettadiced, crisped, drained and blotted

Directions

1

Remove tails from shrimp, place in cool water to thaw. Remove tail, chop to desired consistency (I do mine large
chunks). Spritz chopped shrimp with juice from half a valley or Meyer lemon. Let stand until ready to combine.
Drain before combining.

2

Sear pancetta over medium to medium high heat until crisp, drain well, place on paper towels and blot remaining
fat off. Set aside.

3

Melt butter In a small cast iron skillet over medium high heat, watch removing or reducing heat as it just begins to
brown. Sear dried scallops on both sides until just done. Couple minutes a side. Remove, drain and blot, removing
excess butter. Shred or chop to desired consistency. Set aside.

4

Drain crab meat well and shred.

5

Fold together dips, Crème Fraîche, shrimp, scallops and crab meat until well mixed. Cover well and chill 2-4 hours.

6

Serve in individual ramekins, top with pancetta.

Punta Mita Seafood Dip