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You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Asian Shrimp Dip

 Tender cocktail shrimp are the star in this delicious cold dip, bursting with Asian flavours. A wonderful appetizer for any special occasion, or a great addition to any charcuterie board. 

As I've mentioned in earlier posts, growing up my family didn't venture with different forms of cuisine. We did enjoy the occasional Chinese buffet, when we went to town, but other than that our menus consisted of pretty much basic meat and potatoes. It wasn't until I moved out and married, that I started enjoying different varieties of cuisine. I have been lucky enough in my lifetime to be able to experience amazing cuisines from different cultures. Though I haven't travelled much beyond the Canadian and U.S borders, I have been lucky to enjoy authentic cuisines from Mexico, India and Vietnam. 

Living in Houston for 3 yrs my ex employed and befriended many immigrants from Mexico. We were lucky enough to be invited for dinner and experience the most amazing Carne Asada, homemade tamales and homemade tortillas. Houston is also the home to many fantastic Mexican restaurants, which we enjoyed frequenting. 

When I worked at the Natural Food Market, here in Ontario, I became friends with the most wonderful and caring woman, who immigrated here from India. She was always bringing in amazing food for us and treating us to fantastic curries, roti and soups. Her family still resides in India and she is blessed to have them send her spices and fruit from her country. 

Six years ago, a friend of mine introduced me to the most amazing Vietnamese restaurant. We would meet once a week and enjoy the most amazing bowl of Pho (pronounced fugh), which is a noodle soup in the most amazing broth, served with thin sliced beef and bean sprouts. I've introduced many friends to this amazing restaurant, that has a wonderful menu full of delicious Asian foods. 

While I am neither Mexican, Indian or Asian, I do enjoy their cuisine and enjoy using the flavours from those countries in my cooking here at home. When I name a recipe here on my blog, such as this Asian Shrimp Dip, I am in no way trying to culturally appropriate the foods I am making. Words such as Mexican, or Asian in a recipe is used to describe flavours found in the recipe, not for cultural appropriation. It saddens me that I have to write such sentences in my blog, but I have seen many bloggers get attacked on line accusing them of cultural appropriation for naming certain recipes, that aren't authentic to the culture. As a person of Indigenous blood, I am in no way trying to harm, offend, or belittle any other culture, when creating recipes for this blog.

With that said, I love dips! When we go out to eat (pre pandemic), 85% of the time we order an appetizer, it is some sort of spinach dip, crab dip or lobster dip. There is just something about food that can be scooped up with a piece of carbohydrate, that makes it taste delicious. When creating this dish, I wanted something a little different, so I went with Asian flavours. Peanut butter is found in some Asian recipes, such as peanut butter noodles, or in spicy peanut dipping sauce. I had and idea of what I wanted the dip to be like, but I wasn't sure if I could get the vision in my head, to the bowl. I took every single Asian ingredient we had in the house and decided which flavours would go well with shrimp and peanut butter. The end result is a creamy, slightly sweet and savoury dip, studded with tender cocktail shrimp. The chili sauce adds a nice warm bite at the end, which isn't too overwhelming. This would be a perfect addition to any game day spread, charcuterie board, or as a yummy snack during girls night.

How do I make Asian Shrimp Dip?

This recipe is quite simple and starts with a can of cocktail shrimp. Cocktail shrimp are tiny cooked shrimp, that have been packed in water. It is a wonderful pantry staple and can come in handy in an emergency such as a power loss. I like to use them in dips such as this one, or in salads, since they are so tender and tiny.

Sour cream, ketchup and peanut butter are the base of this savoury dip. They are mixed with finely grated ginger root, wine vinegar, soy sauce, hoisin sauce and garlic. Once well combined, a can of drained cocktail shrimp and green onion are folded into the dip. 

The dip is then refrigerated for at least 1 hour, to let the flavours develop and combine. A bit of additional green onion is sprinkled on top before serving. This dip pairs wonderfully with earthy whole grain crackers. Rice crackers would also be a great dipper.

Asian shrimp dip can be made in advance and kept in an airtight container if the fridge for up to 3 days. 

Equipment needed to make this recipe

  • can opener
  • mixing bowl
  • serving bowl
  • measuring cups (both wet and dry)
  • measuring spoons
  • spatula
  • whisk
Asian Shrimp Dip

1 C sour cream
1/4 C ketchup
3 Tbs creamy peanut butter
1 inch fresh ginger, finely grated
1 tsp rice wine vinegar
1/2 tsp Asian chili sauce
1/2 tsp Hoisin sauce
1 tsp soy sauce
1/2 tsp garlic powder
1 can cocktail shrimp, drained
2 green onions, chopped (some of the green tops reserved for garnish)
crackers of choice for dipping (I chose potato thins and brown rice Triscuits)

In a medium mixing bowl, whisk together the sour cream and peanut butter; until smooth. Add in the ketchup, rice wine vinegar, chili sauce, Hoisin sauce, soy sauce and garlic powder; whisking until well incorporated. Gently fold in the shrimp, green onion and ginger. Refrigerate for at least 1 hour; to let the flavours develop. Garnish with a few cocktail shrimp and green onion, and serve with crackers of choice.


I am sharing this recipe with these linky parties


  1. The dip looks amazing. This will be the perfect appetizer for our family get-together. It looks simple to prepare.

  2. This sounds pretty easy to make and also super delicious! I will definitely be trying this in the future. Especially when I can get together with my family again.

  3. What a fun dip idea! Lot's of great flavours here

  4. This dip is perfect for this weekend. A great dip for Easter or any time especially if you love shelfish.

  5. Growing up, wr were the same with the same kind of dinners. It's so great to get out and experiment for sure. The dip sounds so good. Great for the summer.

  6. What an interesting recipe. i feel like nowadays we need to specifically say 'not for cultural appropriate the foods' so others do not get hyper sensitive about this - while at the same time food is such an influenced subject all-around.

  7. This sounds so simple, unique and delicious! I'm going to make it for my next appetizer movie night!


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