SHRIMP DIP

I combined a couple of recipes I got on the internet since I hadn’t ever found the perfect shrimp dip.  This one was delicious, and even though it was a little thicker than I would normally consider good dipping consistency, the flavor was so delicious that I think everyone forgave that it was a little thick.  Most people ate it with a cracker or stiff veggie, like celery or carrot sticks.  Scott told me it was his favorite dish of the evening, and if you have read my blog before, you know how I trust his palate – the man likes good food!  He of course preferred it with pretzel chips instead of “those healthy veggies” –

8 oz. cream cheese, room temperature
¼ c. Hellman’s mayo
3 TB fresh lemon juice, or more to taste
1 t. lemon zest, finely grated
¾ lb. boiled, shelled, deveined, small pink shrimp*
¼ c. sliced green onions, including the greens
1 TB fresh parsley, finely chopped
¼ t. Tabasco, or more to taste
Freshly ground black pepper to taste
Several shakes of Old Bay seasoning to taste

In a medium bowl beat together the cream cheese and mayo until smooth.  Add the lemon juice and zest and beat until smooth.  In a food processor pulse together the shrimp and cream cheese mixture – 3 – 1 second pulses – or chop the shrimp up to a fine texture and stir into the cream cheese, stirring well.  Stir in the green onions and parsley.  Add the hot sauce, black pepper and Old Bay.  Keep chilled until serving.

*If desired, make it easy on yourself and buy a bag of frozen salad shrimp.

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