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Shrimp Dip, Parties, and Neighbors

December 26, 2014

‘Tis the season for parties galore, and what is a party without food evermore?!  If you want to make a special dish that will distinguish you from all others, than this is the dip you will want to make.  The recipe calls for it to be hot, but we have found that it tastes just as wonderful cold.  Either way, you will definitely be a hit with all shrimp lovers by taking this!  We didn’t just trust our own judgement on this one, we included neighbors as well.  Thank you Norman Perry for being willing to be one of Kevin’s taste testers for this recipe!  This is Kevin’s version of “Cajun Shrimp Dip” submitted by Richard Lee Holbert from The Daily Sentinel, Wednesday, December 17, 2014 edition.

1 Tbsp olive oil

1 small green pepper, diced

3 garlic cloves, minced

1 (4 oz) jar of pimiento, drained

1/4 c. yellow onion, chopped

1 (1 lb) pkg frozen cooked mini salad shrimp, thawed

2 tsp. Cajun seasoning

1 (8 oz) cream cheese, softened

1 dash Tobasco sauce

2 c. Cheddar cheese, shredded.

1 pkg Tortilla chips like “On the Border”

Heat oil in an iron skillet.  Add bell pepper, garlic, pimiento, and onion.  Cook until softened.  Add thawed shrimp.  Cook about six minutes or until shrimp is cooked.  Drain excess liquid.  Add cream cheese, one cup Cheddar cheese, Tabasco,and Cajun seasoning.  Mix until well combined.  Sprinkle the top with the remaining Cheddar cheese and let melt.  Place under the broiler for one minute or until the cheese is slightly browned and bubbly.  Serve with tortilla chips.  (You can also let cool, refrigerate, and serve cold.)

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From → Dip, shrimp

One Comment
  1. Traci Wharton permalink

    This sounds really good.. I’ll have to try this for New Years.

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