Spicy Louisiana Shrimp & Cream Cheese Dip
Contributed by: Lois Mead
Summertime is here... time to fire up your grill and invite some friends over for a backyard/pool party. Dust off those tiki candles from last year and put some new citronella candles in them to ward off unwanted insects. You can find inexpensive tableware and decorations at a store like Paper Warehouse, Target or Wal-Mart. Make it bright and vibrant to match the season.
Now, how about some bright and vibrant foods? For the main course, why not grill your favorite hamburgers, steaks, hotdogs or ribs. For some exciting side dishes, drinks, and desserts try some of the following or your favorites. Remember, the theme is "bright and vibrant."
The Pink Shrink,
Bahaman Rum Punch,
Cole Slaw and
Hawaiian Mocha Dream Squares.
- 2 cups water
- 1 tablespoon plus 1 teaspoon Cajun or Creole Seasoning
- 1 pound small shrimp, peeled
- 1 pound cream cheese, at room temperature
- 5 tablespoons reserved shrimp broth
- 2 tablespoons lemon juice
- 2 teaspoons onion powder
- 2 teaspoons hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons minced green onion
- 2 tablespoons minced parsley
Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Cajun or Creole Seasoning.
Add shrimp, bring back to boil and simmer for 2 minutes. Remove shrimp, strain and reserve 5 tablespoons shrimp broth. Chill in refrigerator. This can be done a day ahead of time.
Place cream cheese, reserved shrimp broth and lemon juice in bowl. Beat mixture until smooth.
Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.
Fold in cooked shrimp, green onions and parsley.
Serve with chips and crackers or fresh vegetables.
Serving Size: Makes 2 Pints Of Dip