Shrimp Dip

From the kitchen of: Pat Mineart.

This is one of my favorite dips ever, and it’s really simple to make. It does make about twice as much as one would expect to set out at a party, so you could halve the recipe, or don’t make other dips.

  • 1 cup sour cream
  • 1 8 oz. package cream cheese
  • 1 package dry Italian seasoning mix
  • 1 can tiny deveined shrimp

Crush shrimp and blend together other ingredients, then chill before serving.

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From the kitchen of: Red Lobster

  • 1 small Red Lobster Cocktail Shrimp Party Platter
  • 1/4 cup oil
  • 1 medium onion, diced
  • 2 medium green peppers, diced
  • 8 stalks celery, diced
  • 20 ounce can chopped tomatoes
  • 1/4 cup flour
  • 1/2 to 1 teaspoon cayenne pepper (or to taste)
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup dry sherry

Remove tails from shrimp, if desired. Add oil to large skillet. Place onions, peppers, celery and garlic in hot oil. Saute 2 minutes, then cover and sweat until cooked (5-7 minutes). Stir again. Sprinkle flour over vegetables and stir. Cook 5 minutes unitl roux begins to brown and stick to vegetables. Stir in tomatoes, allow to boil and thicken.

Add shrimp, cayenne, pepper and salt. Cook 5 minutes. Add sherry, bring back to a boil. Serve over white rice.

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