Valerie Bertinelli's Summery Shrimp, Corn and Avocado Dip | Valerie's Home Cooking | Food Network

Valerie mixes together fresh summer ingredients for this cool and creamy dip!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Summery Shrimp, Corn and Avocado Dip
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 servings

Ingredients

2 tablespoons olive oil
8 ounces peeled and deveined shrimp, chopped
2 ears corn, kernels cut off
1 small clove garlic, minced
Kosher salt
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/4 to 1/2 teaspoon hot sauce
1 large avocado, chopped
Tortilla chips, for serving

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.

Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.

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Valerie Bertinelli's Summery Shrimp, Corn and Avocado Dip | Valerie's Home Cooking | Food Network
https://www.youtube.com/watch?v=2JxANoLgRvY
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