Linda's Shrimp Dip

Appetizers

Serves 12

Recipe courtesy of Shrimp Country: Recipes and Tales from the Southern Coasts

Ingredients:

bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
1/2 pound headless deveined shrimp, shells on
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
juice of 1/2 lemon
2 teaspoons Worcestershire sauce
3 tablespoons chopped green onion
2 teaspoons chopped fresh parsley
2 teaspoons garlic powder
salt and black pepper to taste
crudités, crackers, sliced baguettes, for serving

Linda's Shrimp Dip

Click image to enlarge

Method:

Bring 6 cups of water to boil in a large pot. Add the bay leaf, hot sauce, peppercorns, and lemon slices; boil, covered, for ten minutes. Add the shrimp and cook through, about 3 minutes; remove to a platter and cool. Peel shrimp and finely chop; set aside.

In a large bowl, mix together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, parsley, and garlic powder. Gently fold in the chopped shrimp; season to taste with salt and pepper.

Cover and refrigerate for at least 1 hour. Serve with vegetable crudités, crackers, or sliced baguettes.

Optional: Dip can be served hot as well; place dip in a 2-quart baking dish and bake at 350F for 30 minutes, or until bubbly.