Shrimp Dip/Spread

Featured during cooking lesson “Crustaceans.”

Recipe adapted from “The Deep South Dish”:
http://www.deepsouthdish.com/2010/01/cajun-shrimp-spread-and-dip.html

Ingredients:
1lb. Raw Shrimp, peeled and de-veined
Blackening seasoning (such as Emeril’s Essence or Paul Prudhomme’s)
Canola Oil

(1) 8oz. Package of Cream Cheese
1 cup of Mayonnaise
1/2 Onion, chopped
1/2 Head of Celery (about 4 ribs), chopped
Juice of 1 lemon (at least)
Lemon Zest
Blackening Seasoning
Hot Sauce

Process:

1.  Toss shrimp with blackening seasoning, liberally. Grill or Saute shrimp until just barely cooked (use oil to lubricate pan if not grilling). Set aside to cool.

2.  Combine all ingredients in a food processor (reserve several shrimp for garnish). Process thoroughly but not until completely smooth. Adjust seasoning with blackening seasoning, lemon juice, and hot sauce

3.  Chill thoroughly and serve with crackers.

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