Birthdays, the lake, and some Shrimp Dip

I haven’t done much cooking in the past few days because I’ve been out of town. I went to Lake Michigan for Labor Day weekend (Pictures here). My stepdad’s birthday was on Friday, so I made him some shrimp dip before I left.

This dip happened the first time kind of by accident. I was trying to think of some dips that I could take to a family get together and didn’t feel like going out to the grocery store, so I looked around my kitchen and just started mixing.

Ingredients:

  • 1/2 lb cooked and cleaned shrimp, tails off. (I bought mine already cooked and cleaned, because the vegetarian in me refused to clean them myself)
  • 1/2 a green pepper, chopped
  • 1/4 yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 bar of cream cheese, softened (about 6 oz)
  • 1 heaping tablespoon sour cream
  • juice of half a lemon
  • dash of paprika (I don’t measure this, but it’s about 1/2 a tsp.)
  • dash of cayenne pepper
  • olive oil to sautee with

Chop peppers, onions, and garlic. In the meantime, have some olive oil heating up in a sautee pan.

Sautee onions and peppers for about 3 minutes, then add the garlic. Don’t add the garlic first because it tends to burn up by the time the veggies are finished cooking. Continue cooking until veggies are soft.

Next, chop the shrimp. I chop it pretty small, but if you’d rather have larger chunks then go for it.

In a mixing bowl, combine cream cheese and sour cream with the veggies and shrimp.

Next mix in the lemon juice, paprika and cayenne. If you like things spicy, add in some more cayenne or you can nix it all together.

Chill for about an hour, and serve with crackers or veggies.

Now, I can honestly say that I have no idea what this tastes like. My step dad, grandpa, and boyfriend all say it’s great…but if you have some suggestions, I’ll gladly take them!

Currently dancing to: “Bubbletoes,” Jack Johnson

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One Response

  1. Have you ever used Tony Chachere’s Cajun seasoning? It’s GREAT for spice, so good! It might be good in this dip…

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