Deviled Shrimp Dip
From crabhappychick 15 years ago
- 20 minutes to make
- Serves 8
Just a luscious combination of smoky bacon, sweet shrimp, creamy cheese and a zip of horseradish and lemon that needed to be up for the Superbowl. From the Baltimore Sun.
Ingredients
- water shopping list
- • 8 ounces uncooked medium shrimp in the shell shopping list
- • 6 ounces lean thick-sliced bacon shopping list
- • 8 ounces cream cheese, at room temperature shopping list
- • 1/2 cup mayonnaise shopping list
- • 1/3 cup freshly grated parmesan cheese shopping list
- • 11/2 teaspoons prepared white horseradish shopping list
- • 1 teaspoon fresh lemon juice shopping list
- • 1/8 teaspoon cayenne pepper shopping list
- • 3 scallions, thinly sliced shopping list
How to make it
- Heat the oven to 375 degrees.
- Bring a large saucepan of salted water to a boil over high heat. Add the shrimp and cook just until pink and slightly curled, for 1 1/2 to 2 minutes. Drain and rinse under cold water. When cool enough to handle, peel and devein the shrimp. Chop coarsely.
- In a large skillet, cook the bacon over medium heat until nicely browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
- In a medium-size 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 scallions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon of 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.
The Rating
Reviewed by 5 people-
oh my goodnes!! great recipe post !
midgelet
in Whereabouts loved it
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sounds delicious!
kimbaby
in Live Oak loved it
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Oh, yum! My mouth was watering just reading your description! Saved, and 5 forks!
juels
in Clayton loved it
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