Festive Layered Shrimp Dip
"The original version of this tasty recipe came from the Mobile Register newspaper, but has been changed slightly by the friend who brought it to my house for a Thanksgiving appetizer and now by myself. Serving in a deep-dish pie plate works well. Serve with Frito Scoops. Gobbled up by guests at a recent Christmas party.
Prep time assumes having to peel and devein fresh shrimp. Tedious, but I never buy frozen. Cooking time noted is for the shrimpies...don't overcook! Don't add to the pot until the water is boiling. When you take them out of the pot dunk in cold water to stop the cooking process and prevent them from getting tough. Enjoy!"
- Ready In:
- 1hr 3mins
- Ingredients:
- 12
- Yields:
-
4 cups (approx)
ingredients
- 12 ounces cream cheese, softened
- 1 teaspoon lemon pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons mayonnaise or 2 tablespoons plain yogurt
- 1 tablespoon fresh lemon juice
- 12 ounces seafood cocktail sauce
- 1 tablespoon prepared horseradish (optional)
- 1 lb shrimp, peeled deveined, cooked and chopped
- 1⁄2 cup shredded mozzarella cheese
- 1⁄2 cup shredded monterey jack and cheddar cheese blend
- 1⁄3 cup diced green pepper
- 1⁄3 cup diced tomato
directions
- In medium bowl, mix cream cheese, lemon pepper, Worcestershire sauce, mayo or yogurt and lemon juice until smooth; spread evenly over bottom of the pie plate.
- In a small bowl, mix the horseradish into the cocktail sauce; spread evenly over cream cheese mixture.
- Evenly distribute the shrimp over the cocktail sauce.
- Top with the two cheeses.
- Garnish with the chopped green pepper and the chopped tomato.
- Cover and refrigerate until ready to serve.
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Reviews
-
Thoroughly enjoyed this dip. Will be making for our March Madness Final party and know it will be a hit. I did leave out the green peppers because of DH tastes. Made for 2010 PAC.
RECIPE SUBMITTED BY
<p>>> <br /><br />As I was growing up Mom always read the recipes in the newspaper food section and the magazines she received. Often, she read them aloud to me line by line which drove me batty. She had a huge collection of recipes on 3x5 cards kept in two large office-type files big as shoe boxes. Many of the recipes were written in her own beautiful, unique hand. Sadly, the boxes have been missing since my husband and I last moved. I still have hope they will show up in some box that went into the attic. <br /><br />Anyway, now that I'm grown and Mom's gone, besides wishing she was here to drive me batty reading recipes aloud, guess what? I have my own collection of thousands of recipes from newspapers, magazines and the internet most of which I'll probably never try...kinda goofy, I know, but hey, it's a harmless hobby, right? Not to mention it's a way for me to remember my sweet mom. One of these days I might even get them all organized to some degree! I also have a collection of cookbooks which I read cover-to-cover like novels. I'm a sucker for the spiral-bound type especially and I love collections from churches, small communities, junior leagues and the like. <br /><br />If you're wondering about my screen name nanpie, no I'm not a big pie maker. Nan is what my brothers, most of my other relatives and close friends call me. Pie is what my parents called me from the time I was tiny...it started out Punkin' Pie as a love name(Mom's gran called her Puddin' Pie) then evolved into Pie, Pie Pie, Nanny Pie and Pineapple all the time...except when I was in trouble. A modified mathematical pi sign has been my personal logo for many years. Even though I was in my late 30's, once my folks were gone I really missed having someone call me Pie(I should have had my nieces and nephew call me Aunt Pie, not Aunt Nan), so my sweet husband continues the tradition and I love him all the more for it.</p>
