Spicy Louisiana Shrimp & Cream Cheese Dip
Making Creole cream cheese from fresh cow milk was once a weekly ritual in Southwestern Louisiana. Today we substitute the store-bought version. I've combined the cream cheese with shrimp and spices to make an excellent party dip.


Ingredients:
2 cups water
1 tablespoon plus
1 teaspoon Tony Chachere's
Original Seasoning
1 pound small shrimp, peeled
1 pound cream cheese,
at room temperature
5 tablespoons reserved shrimp broth
2 tablespoons lemon juice
2 teaspoons onion powder
2 teaspoons hot sauce
1 teaspoon garlic powder
one-half teaspoon salt
one-half teaspoon cayenne pepper
2 tablespoons minced green onion
2 tablespoons minced parsley

Directions:
1. Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Tony Chachere's Original Seasoning.
2. Add shrimp, bring back to boil and simmer for 2 minutes. Strain and reserve 5 tablespoons shrimp broth. Chill in refrigerator. This can be done a day ahead of time.
3. Place cream cheese, reserved shrimp broth and lemon juice in bowl. Beat mixture until smooth.
4. Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.
5. Fold in cooked shrimp, green onions and parsley.
6. Serve with chips and crackers.
Yields 2 pints of dip.

Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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