There are no words or pictures that can do this scrumptious treat justice! Shrimp Dip is a conventional snack food at gatherings and special occasions here in South Louisiana. I have to say, I have always used the same recipe but have never followed it to the letter.
The recipe comes from my husband’s Mammaw (pronounced ma’am awe). She is from Texas originally but has lived here for over 70 years. ‘Cajun Country Shrimp Dip’ is what she titled this recipe.
This time, I made her recipe exactly as written and it… is… irresistible!
Begin with peeled, veined shrimp. I boiled them with hot sauce and salt until they were tender. Let the shrimp sit for a few minutes in the water to absorb the salt and seasoning. Then, drain the water and let them cool.
Using my food processor, I grind up the onion first until it is as small as I can get it. Incorporate the shrimp little by little.
I put the mixture into a large mixing bowl and added the lemon juice, mayonnaise, and garlic powder. Mix in the softened cream cheese until well-blended. Chill in the refrigerator for three hours so that the flavors can meld together.
That has got to be the best nomenom in the entire world!!! I can’t stop eating it!
WHAT YOU WILL NEED: (what I used)
- 1 quart peeled Shrimp
- 2 8 oz packages softened Philadelphia Cream Cheese
- 1 tsp Lemon Juice
- 1 medium Onion
- 1 cup Mayonnaise
- 2 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Hot Sauce