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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe comes from the New Orleans cookbook entitled Jambalaya which was the official cookbook of the 1984 Louisiana World Exposition. It is a very easy and flavorful dip. You must refrigerate it for the best flavor. Preparation and cook time does not include refrigeration time. Ingredients:
1 lb raw shrimp, peeled |
1 (8 ounce) package cream cheese, softened |
1/2 cup finely chopped green onion |
1/2 cup finely chopped celery |
3 tablespoons lemon juice |
2 tablespoons finely chopped italian parsley |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/2 cup mayonnaise |
Directions:
1. Bring large pot of salted water to boil and add shrimp.
2. Boil shrimp for approximately 5 minutes or until done (do not overcook).
3. In large bowl blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise.
4. Gently fold in shrimp.
5. Cover and refrigerate for at least 8 hours or overnight.
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