Tangy Shrimp Dip

Ring in the New Year with this tasty, tangy dip!

Ingredients:

1 pound medium to large shrimp, boiled and peeled, divided use

8 ounces cream cheese, cut into large dice, divided use

1/2 cup butter, room temperature, divided use

1/2 teaspoon hot sauce

1 Tablespoon Worcestershire sauce

1 teaspoon Cajun seasoning mix

1 teaspoon fresh lemon juice

1/4 cup chopped fresh parsley

Toast or crackers

Place a third of the shrimp, a few at a time, in the work bowl of a running food processor. When well blended, add a third of the cream cheese and a third of the butter. Add the hot sauce, Worcestershire, Cajun seasoning and lemon juice and puree until well blended.

Turn the machine off, remove the lid, scrape the bottom and sides of the bowl with a rubber spatula and return the lid.

Turn the machine on and add half of the remaining shrimp, a few at a time, and the remaining cream cheese and butter. Blend until well incorporated, then remove the cover and again scrape the bottom and sides of the bowl. Adjust the seasoning and puree for about 10 seconds.

Remove the mixture, place in a mixing bowl, and stir in the parsley. Place in a decorative serving bowl. Slice the remaining shrimp in half, using them to decorate the top of the spread. Serve with toast or crackers. Makes approximately 3 cups.

Chef Bev Shaffer * Cooking School Director | WAKR Recipe * December 29, 2006

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