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Name: Emmy's Shrimp Dip
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 pound cooked small shrimp cut into bite sized pieces; 8 ounces sour cream; 1 cup green onions thinly sliced; 1 cup Dukes mayonnaise; 4 dashes Tobasco; 2 dashes cayenne pepper; 8 ounces Philadelphia cream cheese softened; 1/4 teaspoon L&P Worcestershire Sauce

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INGREDIENTS

1 pound cooked small shrimp ; cut into bite sized pieces
8 ounces sour cream
1 cup green onions ; thinly sliced
1 cup Dukes mayonnaise
4 dashes Tobasco
2 dashes cayenne pepper
8 ounces Philadelphia cream cheese ; softened
1/4 teaspoon L&P Worcestershire Sauce

Servings

INSTRUCTIONS

Put all of the ingredients, except the shrimp, into a food processor and pulse until mixed well. Add the shrimp and pulse once or twice (!!!) to blend them in. Scrape the mixture into a serving dish, cover and refrigerate for at least an hour. Remove from refrigerator about 15 minutes before serving. Garnish with a few whole shrimp and curly parsley sprigs! Serve with pita chips.

Note: With the increased availability of frozen & cooked langoustines in supermarkets, they, when thawed, are easily substituted for shrimp and provide a lobster flavor to the dip.

To soften cream cheese, place completely unwrapped package in a microwaveable bowl. Microwave on HIGH 10 seconds or until softened. Add 10 seconds for each additional package of cream cheese.

NOTES

The seasonings, i.e., Tobasco, cayenne and Worcestershire, should be added to taste, which may require a bit of experimentation. Start with half of the above amounts and increase as desired.

The dip can be made a few days in advance.

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Emmy's Shrimp Dip

1 pound cooked small shrimp cut into bite sized pieces
8 ounces sour cream 
1 cup green onions thinly sliced
1 cup Dukes mayonnaise 
4 dashes Tobasco 
2 dashes cayenne pepper 
8 ounces Philadelphia cream cheese softened
1/4 teaspoon L&P Worcestershire Sauce

Put all of the ingredients, except the shrimp, into a food processor and pulse until mixed well.  Add the shrimp and pulse once or twice (!!!) to blend them in.  Scrape the mixture into a serving dish, cover and refrigerate for at least an hour.  Remove from refrigerator about 15 minutes before serving.  Garnish with a few whole shrimp and curly parsley sprigs!  Serve with pita chips.

Note:  With the increased availability of frozen & cooked langoustines in supermarkets, they, when thawed, are easily substituted for shrimp and provide a lobster flavor to the dip.

To soften cream cheese, place completely unwrapped package in a microwaveable bowl.  Microwave on HIGH 10 seconds or until softened.  Add 10 seconds for each additional package of cream cheese.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 12 Servings

Calories: 137
Calories from Fat: 86 (63%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 101.1mg		31 %
Sodium 161.5mg		6 %
Potassium 141mg		4 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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