*** A WORD FROM THE KITCHEN ***One of the things I like most about SuperBowl
weekend is the food! There will be plenty of pizza
and poppers around but here is a great recipe that
is SO easy to do with shrimp. You don't have to
go all out and get the "cocktail ring" and get
all expensive. This is more of the "economy cocktail"
since it uses less shrimp and stretches far. Marry
shrimp with a nice tangy sauce and it all goes on a
cracker or slice of cocktail rye.
If you don't try this for the weekend then definitely
save it for another party time your serving plate
will be totally empty.
Enjoy!
Marzee
Email Me*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
RECIPE: PARTY SHRIMP DIP*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS
8 oz cream cheese, softened
1/2 cup mayonaise
2 TBL cocktail sauce (or catsup can be substituted)
1 tsp dijon mustard
1 tsp prepared horseradish
Juice of 1 lime (2 tsp of lemon juice can be substituted)
1 tsp Hidden Valley Fiesta Ranch Dip dry mix
salt, pepper to taste
6-8 medium cooked shrimp, tails off
1 sliced green onion/scallion
DIRECTIONS:
Combine all ingredients except shrimp and scallions
in a blendor or food processor. Blend until smooth.
Remove to a mixing bowl. Cut shrimp into medium sized
pieces. Gently fold in shrimp to dip mixture. Top
with diced scallion. Chill and serve with cocktail
rye or crackers.
Yield: About 2 cups
Category: Appetizers, Dips, Parties
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
When using "already" cooked shrimp, if they are frozen,
defrost and rinse in a colandar. Then, when you are
sure they are no longer frozen (even on the inside),
dry with a paper towel and (while still in the towel)
put them back in the refrigerator to chill.
In order to soften cream cheese quickly, put it on a
plate, and put in the microwave under "defrost" setting
for 1.30 to 2 minutes.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*