by Chef Matthew Krenz

One of my favorite memories from the past ten years was a spa date with my wife. We sat and daydreamed of throwing dinner parties with friends, the likelihood of hearing tiny footsteps trying to sneak down and see what was going on, and the types of foods we would prepare for our guests. We loved the ideas of themed dinners — based off of a book or chef, or even just regionally themed. This shrimp dip was one that made the list, and I think it would also make an amazing snack to have on the table for Thanksgiving! It hits on many notes. It’s complex and rewarding. But most importantly, it’s quick and easy to make. I hope you find this indulgent shrimp dip as delicious as I did. Cheers! 

Agrodolce Shrimp Dip 

Serves 4-6 

6 oz. shrimp, poached and chopped
½ c. cabernet port vinegar (or other nice red wine vinegar)
1 tbsp. agave syrup (can sub honey or sugar)
2 tbsp. crushed tangerine vinegar 
⅓ c. pitted Castelvetrano olives, coarsely chopped 
6 caper berries, coarsely chopped 
½ onion, finely diced
1 tbsp. Calabrian chile and garlic stir-in sauce
3 piquillo peppers, small dice
1 rib celery, small dice
⅓ c. parsley, finely chopped 
2 tbsp. extra virgin olive oil 
Salt and freshly cracked pepper, to taste

1. In a medium sauce pan with a ½ tbsp. of olive oil, sweat the onions, olives, capers until onions are tender.
2. Add the red wine vinegar and agave syrup, then let thicken, reducing by at least half or until you can scrape a space through the bottom of the pan. Sit pan over an ice bath to cool down.
3. In a mixing bowl, combine shrimp, raw celery, piquillo peppers, fresh cracked pepper, parsley, remaining olive oil, and tangerine vinegar.
4. Stir in agrodolce mixture until combined.
5. Season to taste, enjoy immediately.