| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chicken bouillon cube |
| 1/3 |
c |
Hot water |
| 2 |
tb |
Minced onion |
| 1 |
pk |
(8-oz) cream cheese |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Hot pepper sauce |
| 2 |
ts |
Lemon juice |
| 2 |
cn |
(4.5-oz) medium shrimp |
| 1/3 |
c |
Mayonnaise |
INSTRUCTIONS
Dissolve bouillon cube in hot water; add onions and blend into softened
cream cheese slowly. Add Worcestershire sauce, pepper sauce and lemon
juice. Drain and rinse shrimp; shred with a fork. Blend shrimp into cheese
mixture. Add mayonnaise if the mixture is too thick. Blend well.
Refrigerate until chilled. Makes about 2-1/2 cups.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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