Monday, December 12, 2011

Shrimp Dip

 Here's a fabulous recipe from my fabulous sister-in-law, Marianne. Serve it the next time you're having a party, whether it's an elegant holiday gathering or a summer beef 'n' beer. It's SO yummy! Actually, I think ADDICTIVE is a better word. There. I said it.
Thanx Mare!

Hi, Joe, here is the recipe. No exact measurements for most of it,  just keep adding until you like the way it tastes!  This is actually Janet's recipe but it's tweaked up a bit.

2 8 oz. packages of cream cheese, softened
1-2 tbs mayonnaise
Half bottle of Heinz chili sauce (about 6 oz.)
1 lb. shrimp, unpeeled
dash Worcestershire sauce
garlic powder
horse radish (start with about a teaspoon and go from there)
black pepper
Old Bay Seasoning
Peppercorns (or black pepper)

Bring water,  A LOT of Old Bay Seasoning  and black pepper to a boil in a pot. Add the shrimp to the boiling water and cook until pink. Take out and lay on a cookie sheet to cool. Meanwhile, mix the softened cream cheese with the mayo, chili sauce, Worcestershire sauce, garlic powder, and horse radish. When the shrimp are cooled, peel and if necessary, clean. Set aside about 7 shrimp.  Take the remaining shrimp and in batches pulse in a small food processor. (Pulse 3-4 times). Add to cream cheese mixture. Take the remaining shrimp and chop them into bigger pieces and add them to the cream cheese. Stir with a wooden spoon to combine. Taste - if you like more garlic or any of the other spices, add it. Sometimes I add a little extra Old Bay. Cover and put in fridge until chilled. Serve with crackers or veggies.

If your shrimp are large, it's usually a good idea to devein them: After you remove the shell, just run the tip of a very sharp knife down the back of the shrimp, and then carefully remove the vein. You really don't have to, but I always do. On the other hand, if you don't feel like going to all of that trouble, you can simply buy them already peeled and deveined. Problem solved!
I like to serve this with Wheat Thins, but clearly you can choose any favorite cracker.

No comments: