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Boston Shrimp Dip Recipe


2 (8 ounce) cans whole peeled tomatoes, chopped

1/4 cup sweet pickle relish

2 cans minced clams, drained

1/2 cup prepared horseradish

1 1/2 cups milk

1 (10.5 ounce) can prepared horseradish cream

1 tablespoon butter

1 pound fresh, boneless shrimp, peeled - peeled, and cut into 2 inch strips


In a large skillet, mix tomatoes, relish, clams, horseradish, milk, horseradish cream and butter. Cook over medium heat until tomatoes are dark green.

Remove shrimp from water and place in a medium bowl. Slice shrimp into 1/2 inch slices and serve with the tomatoes mixture.