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.
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.