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Shrimp Dip

Source of Recipe

From "Mosquito Supper Club" by Melissa Martin


Recipe Introduction

"Shrimp dip is great for parties on the bayou — or anywhere. I wish there were a better name for it, something clever and catchy, cool and hip. But it's just shrimp dip. Make this dip when you have leftover boiled shrimp; it gives you an excuse to eat buttery Ritz crackers or Lance Captain's Wafers."

List of Ingredients

â—¦ ½ pound peeled boiled shrimp
â—¦ 2 (8-ounce) packages cream cheese, at room temperature
â—¦ 1 tablespoon diced onion
â—¦ 1 tablespoon diced celery
â—¦ 1 teaspoon kosher salt, plus more as needed
â—¦ ½ teaspoon cracked black pepper, plus more as needed
â—¦ â…› teaspoon cayenne pepper, plus more as needed
â—¦ 1 teaspoon Louisiana hot sauce
â—¦ Juice of 2 lemons
â—¦ 2 tablespoons finely chopped fresh flat-leaf parsley
â—¦ 2 tablespoons finely chopped green onion
â—¦ Ritz crackers or other crackers, for serving


Recipe

In a food processor, combine the shrimp, cream cheese, onion, celery, salt, black pepper, cayenne, hot sauce, and lemon juice and pulse until the shrimp are finely ground and the mixture is creamy.

Transfer the mixture to a serving bowl and fold in the parsley and green onion. Taste and adjust the seasoning.

Spread on Ritz crackers or another cracker of your choosing.
Store any leftover dip, covered, in the fridge for up to one week.


Makes 3 cups


• Note:
If you want to add liquid to make the dip extra creamy, add a tablespoon or two of evaporated milk.