Shrimp Rangoon Dip

Trim and thinly slice scallions, separating whites from greens. Trim and halve celery lengthwise into sticks. Halve, core, and thinly slice bell pepper into strips.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a medium oven-safe pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer shrimp to a cutting board. Once cool enough to handle, roughly chop.

Heat a drizzle of oil in pan used for shrimp over medium-low heat. Add scallion whites and cook, stirring, until fragrant, about 30 seconds. Add stock concentrates, soy sauce, cream cheese, ricotta, and half the chili sauce. Whisk to combine until cream cheese is fully incorporated. Remove pan from heat. Stir shrimp into pan with cream cheese mixture until coated. Season with salt and pepper to taste. Spread into an even layer in pan. (If not using an oven-safe pan, transfer mixture to an 8-by-8-inch baking dish now).

Bake dip on middle rack until top is lightly browned, 10-12 minutes.