Shrimp Dip Delight

"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."
 
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photo by ShortyBond photo by ShortyBond
photo by ShortyBond
Ready In:
1hr 5mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Bring large pot of salted water to boil and add shrimp.
  • Boil shrimp for approximately 5 minutes or until done (do not overcook).
  • In large bowl blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise.
  • Gently fold in shrimp.
  • Cover and refrigerate for at least 8 hours or overnight.

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Reviews

  1. Wonderful!! This was absolutely wonderful! I paired it with some homemade pita chips and I was so pleased. I can't tell you enough how good it is. I'll be making this often.
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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