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Savannah Shrimp Dip

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"We love our shrimp here in Savannah, and this shrimp dip is a real favorite. Why, I believe that shrimp was one of the very first things my husband, Michael, a long time Savannahian, ever made for me when we were first courting. So it really has a special place in my heart. To really make this dip correctly, be sure to have a light touch with the food processor. You do not want to overchop the shrimp. In fact, you could just go ahead and chop the shrimp by hand and fold it into the dip after everything else has been mixed. That way, you'll get the meaty shrimp texture and flavor in every bite, which is the way we serve it here."

List of Ingredients

â—¦ 8 tablespoons (1 stick) butter, at room temperature
â—¦ 3 tablespoons finely chopped shallot
â—¦ 1 clove garlic, finely chopped
â—¦ 1 bay leaf
â—¦ 1 pound large shrimp, peeled and deveined
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon black pepper
â—¦ 2 tablespoons sherry
â—¦ 6 ounces cream cheese, at room temperature
â—¦ 2 tablespoons finely chopped fresh chives
â—¦ 2 teaspoons fresh lemon juice
â—¦ ½ teaspoon Worcestershire sauce
â—¦ Tabasco or other hot sauce
â—¦ Crackers or toasted bread, for serving


Recipe

In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the shallot, garlic, and bay leaf. Cook until the shallot and garlic are softened, about 4 minutes. Stir in the shrimp, ¼ teaspoon of the salt, and the black pepper and keep cooking, stirring occasionally, for 2 minutes.

Take the skillet off the heat (you want to be sure the alcohol doesn't come into contact with the gas flame) and stir in the sherry. Return the skillet to the heat and cook until the shrimp are cooked through, about 2 minutes. Discard the bay leaf and let the mixture cool.

In a food processor, combine the remaining 6 tablespoons butter and the cream cheese and process until smooth. Add the chives, lemon juice, Worcestershire sauce, remaining ¼ teaspoon salt, and hot sauce to taste, and pulse several times just until the shrimp is coarsely chopped. Scrape the mixture into a serving crock or bowl. Cover tightly with plastic wrap. Chill for at least 1 hour. Serve with crackers or toasted bread.

Serves 8 to 10