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Deviled Shrimp With Bacon Dip

By Lparmoc

Added February 04, 2009 | Recipe #353942

Categories: Dip Spreads Appetizer

Photo by Starrynews

1/1 Photo of Deviled Shrimp With Bacon Dip

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Rate it! | Read 2 Reviews

Total Time:

Prep Time:

Cook Time:

35 mins

15 mins

20 mins

Lparmoc's Note:

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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Ingredients:

Serves: 6-8

Yield:

cups

Units: US | Metric

8 ounces cooked peeled medium-sized shrimp
6 ounces lean thick-sliced bacon
8 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/3 cup freshly grated parmesan cheese, divided
1 1/2 teaspoons prepared white horseradish (I used a little more)
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
3 green onions, thinly sliced

Directions:

1

Heat oven to 375 degrees. Chop shrimp coarsely.
2

In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
3

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.
4

Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
5

Makes about 2 cups, or 6 to 8 servings.