"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shrimp Dip Recipe

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

Contributor:  
Contributor:  
Pam Jameson
Added: Sunday, August 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 Oz. Soft Cream Cheese
1/4 Cup Fresh Lemon Juice
1 Lb. Shrimp, Cooked, Peeled, and Coarsely Chopped (See Note Below)
2 Cups Finely Chopped Green Onions
1 Cup Mayonnaise
Louisiana Hot Sauce or Ground Cayenne Pepper to Taste
1 Tbsp. Worcestershire Sauce
Salt To Taste

Directions:
Directions:
To soften the cream cheese, let it sit covered at room temperature several hours or microwave on low about one minute. In a medium-sized mixing bowl, mix the lemon juice and cream cheese together. Stir the shrimp and green onions into the cream cheese. Add the mayonnaise and stir in the hot sauce, Worcestershire, and salt. Turn the mixture into a serving dish and chill. This dish is a lot better if it is made a day or several hours ahead. Serve this dip with crackers, melba toast, or chips.

Number Of Servings:
Number Of Servings:
Plentiful Dipping for 10 to 15 Guests
Personal Notes:
Personal Notes:
If using raw shrimp, bring 1 quart of water to a boil, to which 1 tbsp. salt and 1/4 tsp. ground cayenne pepper have been added. Add the shrimp, bring the water back to a boil, and let it boil for only 1 minute. Drain the shrimp immediately. Spread the shrimp out so that they cool quickly and then peel.

I got this from a man I work with, and it is usually brought for one of our Christmas spreads.

 

 

 

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