"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Velvety Shrimp Dip Recipe

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This recipe for Velvety Shrimp Dip, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carmi & Joe Debbins
Added: Thursday, October 18, 2007


One 8 oz Philadelphia Cream Cheese, softened (no substitutes)
One 4 oz can medium deveined shrimp, drained (save shrimp juice for recipe)
3 T shrimp juice from canned shrimp
1/4 C Half & Half cream
1/2 C coarsely chopped fresh frozen shrimp, thawed
1/2 C whipping cream
1 1/2 tsp fresh squeezed lemon juice, remove seeds (about 1/4 wedge medium lemon)
1/4 tsp fresh ground peppercorn

Whip whipping cream with electric mixer into thick stiff peaks then set aside.

In a separate bowl, combine cream cheese, Half & Half cream, shrimp juice, lemon juice and ground peppercorn and whip with electric mixer until smooth & velvety (mixture should be thick with no lumps). Stir in canned & fresh shrimp until well blended. Gently fold in whipped cream until combined evenly. Transfer dip into serving bowl.

Serve dip immediately with Old Dutch Rip-L Potato Chips (no substitutes) or white corn tortilla chips.




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