Deviled Shrimp With Bacon Dip |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I found this recipe in the Pittsburgh Tribune-Review, as part of their special section of Super Bowl party recipes. It is originally from Great Party Dips, by Peggy Fallon (Wiley, $16.95). It is an absolutely superb blend of shrimp, bacon, and cream cheese, with a bit of a kick provided by horseradish, cayenne, green onions, and parmesan cheese. Serve with crackers or pita chips. Great stuff. Ingredients:
8 ounces cooked peeled medium-sized shrimp |
6 ounces lean thick-sliced bacon |
8 ounces cream cheese, room temperature |
1/2 cup mayonnaise |
1/3 cup freshly grated parmesan cheese, divided |
1 1/2 teaspoons prepared white horseradish (i used a little more) |
1 teaspoon fresh lemon juice |
1/8 teaspoon cayenne pepper |
3 green onions, thinly sliced |
Directions:
1. Heat oven to 375 degrees. Chop shrimp coarsely.
2. In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
3. In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
4. Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
5. Makes about 2 cups, or 6 to 8 servings.
|
|