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Appetizers: Louisiana Shrimp and Mushroom Dip
Ingredients:
1 stick unsalted butter
2 cups sliced fresh mushrooms (avoid canned
mushrooms)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
2 teaspoons Boo Boo’s Cajun Shaker seasoning
4 tablespoon flour
2 cups heavy cream
1 cup shredded cheddar cheese
1 teaspoon Boo Boo’s Hot Sauce
1/8 teaspoon white pepper
1 pound medium shrimp (50-60 count) peeled
& de-veined
3 tablespoons minced parsley
Directions:
1. Heat butter in medium saucepot. Add mushrooms,
onions, bell peppers, celery and garlic.
Cook for 5 minutes. Stirring occasionally.
2. Add Boo Boo’s seasoning and flour and
cook for 3 minutes, being careful not to
brown the flour.
3. Add heavy cream, cheddar cheese, hot sauce
and white pepper. Bring to a boil, lower
fire and simmer for 10 minutes, stirring
constantly to make sure sauce does not stick.
4. Add shrimp and continue to simmer, stirring
occasionally for additional 10 minutes.
5. Add parsley. Serve with crackers.
Yields approximately 6 cups of dip.
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