Gramma Toni’s Shrimp Dip

My mother used to make this shrimp dip for Super Bowl parties.  The recipe makes a little more than 1 quart, which is enough for 10-12 people to munch on as an appetizer.  It refrigerates very well – getting even better on the second day after all the flavors fully combine.  

Ingredients:

1 lb        Boiled shrimp (size doesn’t matter, so don’t spend extra for jumbo shrimp)

1 clove   Garlic

1           Green Onion (for chives)

1         Bell Pepper (best to mix 1/2 red and 1/2 green)

1 rib       Celery

6 dashes  Tabasco

1/4 lb     Cream cheese (4 oz) (can use light cream cheese)

1/2 cup   Mayonnaise (can use light mayonnaise)

1/2 tsp    Sugar

Juice of one lemon

Salt and cracked pepper to taste

Tony Chachere’s original creole seasoning to taste

Directions:  Mince the garlic.  Chop the onion, celery, green pepper and shrimp according to how “chunky” you want the dip.  Cream together the mayonnaise, cream cheese, sugar, lemon juice, tabasco and seasonings.  Combine all the ingredients and refrigerate for at least 4 hours (overnight is best).  Serve with any sort of toast or chips, but realize fragile ones will easily break due to the thickness and chunkiness of this dip.  If you want the dip creamier, add more mayonnaise and/or introduce some sour cream.

Author: Gordon Daugherty

Over the past 15 years Gordon has seen nearly 1,000 startup pitches, advised more than 200 entrepreneurs and been involved with raising over $45M in growth and venture capital. Throughout his 28 year career in high tech, serving twice as President and three times as CMO, Gordon has both an IPO and a $200M acquisition exit under his belt. Now his emphasis is purely focused on helping startups and early stage tech companies. Through his Shockwave Innovations advisory practice and as Managing Director for Austin’s Capital Factory startup accelerator, Gordon is an active angel investor, VC and startup advisor.

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