Thursday, April 10, 2008

Louisiana Shrimp Dip

From: VunderBob

2 cups water
1 tablespoon plus 1 teaspoon Creole Seasoning
1 pound small shrimp, peeled
1 pound cream cheese
2 tablespoons fresh lemon juice
1 teaspoon Creole Seasoning
2 teaspoons granulated onion
1 teaspoon granulated garlic
One-half teaspoon salt
2 teaspoons hot sauce
One-half teaspoon white pepper
2 tablespoons minced green onion
2 tablespoons minced parsley

In a medium-size saucepan, bring the 2 cups of water to boil. Add 1 tablespoon of the Creole Seasoning. Add the shrimp and bring the water back to a boil. Reduce the heat to medium and simmer for 2 minutes. Strain and reserve 5 tablespoons of the shrimp broth. Cover and refrigerate the shrimp. Combine the cream cheese, lemon juice and the reserved shrimp stock in a mixing bowl. Using a large spoon or spatula, cream the mixture until smooth. Add the granulated garlic, granulated onion, salt, hot sauce, white pepper and stir until thoroughly blended. Fold in the chilled shrimp, green onions and parsley.

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