{"id":20170,"date":"2016-11-09T05:00:20","date_gmt":"2016-11-09T12:00:20","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=20170"},"modified":"2019-10-18T11:54:11","modified_gmt":"2019-10-18T18:54:11","slug":"calico-shrimp-dip","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=20170","title":{"rendered":"Calico Shrimp Dip"},"content":{"rendered":"

Add this to Bubba’a list of shrimp things.<\/span><\/strong><\/p>\n

Bubba from Forrest Gump has nothing on me; how he can rattle off his list of ways to cook shrimp and eat it. Well, I can bake it, broil it, stir-fry it, saut\u00e9 it, sushi it and fry it. I can serve you shrimp gumbo, a shrimp and corn chowder, a shrimp taco wrap a shrimp pintxos (tapas), stuffed into a pasta shell or an avocado cup. How about a Red Chard and Shrimp Artichoke Stir-fry or maybe coconut shrimp wontons or even some Crispy Salt and Pepper shrimp where you can eat the shells. Ya can get by without looking at my Honey Walnut Shrimp or my Shrimp Mussels Clams and Linguini; those are some of my best.<\/p>\n

I had bought these beautiful jumbo (really huge jumbos) shrimp on sale one week and was waiting to use them for a simple shrimp cocktail and the more I looked at these I was trying to talk myself out of chopping them up for this dip just because they were at least a 3 bite shrimp and it seemed a shame to turn them into a dip. But company was coming and I wanted to make a few appetizers for the evening.<\/p>\n

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The thing I like about cocktail foods\/parties is that you can graze all night long on a variety of different foods. No need to pile that plate up all at once and then wonder how you are going to finish it; take a little at a time and go back for more, then a little more, and then one last bite.<\/p>\n

Plate or no plate when you are faced with a table full of scrumptious offerings at a party, just enjoy the things you don’t get every day. Cheese platters and vegetables platters were usually the last things to be eaten up at parties I catered because everyone’s had their fill of all those healthy vegetables so why not try something a little different.<\/p>\n

This recipe has been hanging out in my files for years so I updated it a little with a few more ingredients. If you like things a bit hot then try adding a pinch of cayenne pepper. I couldn’t wait to use the “whale” dishes I bought in New Orleans a few months ago.<\/p>\n

BLAST FROM THE PAST: <\/strong>Souffled French Onion Soup <\/a>isn’t your ordinary French Onion Soup, this has a cheese shuffle on top of the soup and the heat from the soup keeps the shuffle from flattening out.<\/span><\/span><\/p>\n

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Pretty simple ingredients and quick to throw together.<\/p>\n

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Using a hand mixer beat the softened cream cheese and mayonnaise together.<\/p>\n

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This is the most used gadget in my kitchen. I love it for chopping onion and celery or any kind of vegetable you want chopped fine to very fine.<\/p>\n

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Add the finely chopped red and green bell peppers, celery and onion to the mayo\/cream cheese mixture and stir to combine.<\/p>\n

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Add your chopped cooked shrimp to the mixture and stir. I added Old Bay Seasoning to the water when I boiled my shrimp.<\/p>\n

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Calico Shrimp Dip<\/div>\t
2016-10-20 08:52:25<\/div>\t\t
Yields 5<\/span><\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 8 oz. pkg. cream cheese, softened<\/li>\t\t\t\t
  2. juice of 1 lemon plus zest<\/li>\t\t\t\t
  3. 1 lb. cooked shrimp, peeled, deveined, chopped<\/li>\t\t\t\t
  4. 1 c. light mayonnaise<\/li>\t\t\t\t
  5. 1\/4 c. Durkee's Famous Sauce<\/li>\t\t\t\t
  6. 2 ribs celery, very finely chopped<\/li>\t\t\t\t
  7. 1\/2 green bell pepper, very finely chopped<\/li>\t\t\t\t
  8. 1\/2 red bell pepper, very finely chopped<\/li>\t\t\t\t
  9. 1 c. onion very finely chopped<\/li>\t\t\t\t
  10. 1-2 cloves garlic, very finely chopped<\/li>\t\t\t\t
  11. 1\/2 tsp. seasoned salt<\/li>\t\t\t\t
  12. 2 Tbsp. picante sauce, or to taste<\/li>\t\t\t\t
  13. 1\/4 tsp. cayenne pepper, optional<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Mix all the ingredients and chill for 3-4 hours to meld flavors. Serve with crackers or toast.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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