8
oz. cream cheese, room temperature
¼
c. Hellman’s mayo3 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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