Deviled Shrimp With Bacon Dip

"I found this recipe in the Pittsburgh Tribune-Review, as part of their special section of Super Bowl party recipes. It is originally from "Great Party Dips," by Peggy Fallon (Wiley, $16.95). It is an absolutely superb blend of shrimp, bacon, and cream cheese, with a bit of a kick provided by horseradish, cayenne, green onions, and parmesan cheese. Serve with crackers or pita chips. Great stuff."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:
35mins
Ingredients:
9
Yields:
2 cups
Serves:
6-8
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ingredients

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directions

  • Heat oven to 375 degrees. Chop shrimp coarsely.
  • In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
  • In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
  • Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
  • Makes about 2 cups, or 6 to 8 servings.

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Reviews

  1. This is absolutely one of the best dips ever. I double it everytime and it pretty much takes over as the focus of what to eat before a main course.
     
  2. Excellent dip/hors d'ouevres and a real guest pleaser. I've made this a number of times and will now email it to my daughters!
     
  3. Great dip! Love the zip it has and it is so creamy and delicious. Thanks for sharing!
     
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