
Ingredients:
8 oz small "salad" shrimp or medium shrimp, chopped
8 oz cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons minced chives
2 tablespoons finely chopped Italian parsley
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
1 shallot, minced
1/8 teaspoon celery seed
salt
white pepper
Directions:
In a food processor or blender (I used my Vitamix) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 cup shrimp and pulse until smooth. Pour into a medium bowl. Stir in the remaining shrimp. Refrigerate overnight before serving.
8 oz small "salad" shrimp or medium shrimp, chopped
8 oz cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons minced chives
2 tablespoons finely chopped Italian parsley
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
1 shallot, minced
1/8 teaspoon celery seed
salt
white pepper
Directions:
In a food processor or blender (I used my Vitamix) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 cup shrimp and pulse until smooth. Pour into a medium bowl. Stir in the remaining shrimp. Refrigerate overnight before serving.
My mother used to make a shrimp mousse that had a lot of similar ingredients and technique to your recipe, except she added gelatin and placed it in a mold until it set up. It was delicious and there was rarely a morsel of it leftover. I'll have to dig out that old recipe and give it a second life!
ReplyDeleteMy mother-in-law has a great simple recipe for hot Onion Cheese Dip, but at our last gathering my own mother kicked it up a notch with lobster & shrimp. Very rich, but delicious! Now I'm all about the seafood dips :-)
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