Baja Shrimp Dip in a Breadbowl

Adapted from a local Newspaper. Prep time does not include chill time.

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• 2  tablespoons olive oil
• 1⁄4 cup  chopped green onion
• 1  garlic clove, thinly sliced
• 12  ounces  cooked shrimp, chopped fine enough for each bite to include shrimp
• 3⁄4 cup mayonnaise
• 3⁄4 cup sour cream
• 1⁄4 cup  coarsley chopped cilantro, loosely packed
• 2  tablespoons  finely chopped  jalapeno peppers
• 1  tablespoon lime juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 3⁄4 cup  shredded fresh cabbage
• 1  lb  round sourdough loaf
•  tortilla chips (optional)

Directions

1. Heat oil in a large skillet over medium heat.
2. Add green onions and garlic, reduce heat to low and saute for 1 minute.
3. Add shrimp and continue to saute for 1 more minute.
4. Transfer shrimp mixture to a large bowl.
5. Add mayonnaise, sour cream, cilantro, jalapeno, lime juice, salt and pepper and mix gently until well blended.
6. Fold in the cabbage.
7. Chill at least 3 hours or overnight.
8. Slice top off of bread loaf.
9. Pull bread out from inside of bowl leaving 1/2 inch shell.
10. Reserve bread.
11. Spoon chilled dip into bread bowl.
12. Serve with reserved pieces of bread or tortilla chips.