Recipe from Steven Raichlen's Project Smoke
Photo credit: Richard Dallett.
This simple sauce—bright with lemon zest and juice and fresh dill—goes great not only with shrimp, but with any smoked seafood.
½ cup mayonnaise, Hellmann’s or Best Foods or smoked mayonnaise
½ cup sour cream or smoked sour cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
Coarse salt (sea or kosher) and freshly ground black pepper
Step 1: Combine the mayonnaise, sour cream, dill, lemon juice, and lemon zest in a bowl and whisk to mix, adding salt and pepper to taste.
Step 2: Transfer to an attractive serving bowl and refrigerate until serving.
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New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively […]
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