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Herbed Shrimp Dip

February 9, 2009

A long-ago request for a shrimp dip recipe is finally answered.  I’m  not really crazy about cold creamy dips, and didn’t have a lot of inspiration on how to make one that I liked- until I had a recipe for shrimp crostini from Paula Deen.  It tasted a lot like Boursin, that herbed cheese spread, on toasts with shrimp and tomato- and it was delicious.  I had an idea to make that into a shrimp dip recipe and finally fulfill the request.  I made it last night for Amanda’s birthday potluck, and got good reviews.  This recipe makes about 2 cups of dip- perfect for a party.

Ingredients:

1/2 lb shrimp, peeled and de-veined

2 large garlic cloves, peeled

1 8 oz package cream cheese

1/4 c mayonnaise

2 T chopped fresh herbs (such as parsley, basil, dill and/or chervil)

1 T grated Parmesan cheese

1 t lemon juice

salt and pepper to taste

1 plum tomato, seeded and chopped

1 loaf French bread

Directions:

Boil about 3 inches of water in a small saucepan.  Add shrimp and garlic cloves and cook for 3-4 minutes, until shrimp is just cooked.  Drain water and let cool.  When cool, roughly chop shrimp into pea-size pieces and set aside.

Place cream cheese, mayonnaise, herbs, lemon juice and Parmesan in a large bowl.  Smash the boiled garlic cloves through a garlic press into the bowl.  Using an electric mixer, mix the cheese until combined.  Season with salt and pepper to taste.  Stir in shrimp.  Place in a serving bowl and chill until ready to serve.  Before serving. sprinkle dip with chopped tomato.

Heat oven to 350 degrees.  Slice bread thinly (1/4″) and place in a single layer on baking sheets.  Bake 5-10 minutes, or until bread is crisp.  Arrange bread and dip on a platter and serve.

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