Cathe's Shrimp Dip
Yield
4 cupsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 4 | tablespoons |
butter
|
|
| 1 | tablespoon |
horseradish
|
|
| 2 |
red hot pepper sauce
|
*
|
|
| 1 | each |
onions
chopped |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | can |
shrimp
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
crackers
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 6E+1 | ml |
butter
|
|
| 15 | ml |
horseradish
|
|
| 2 |
red hot pepper sauce
|
*
|
|
| 1 | each |
onions
chopped |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1 | can |
shrimp
|
*
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
crackers
for serving |
*
|
Directions
Cook onion in butter until limp.
Drain shrimp; place in a bowl with enough water to cover with 3 ice cubes and the lemon juice.
Let sit 5 minutes; discard ice cubes and drain well.
Mash up shrimp.
Cut cream cheese into hunks; blend in pan with butter and onions.
Stir in crushed shrimp, horseradish, Tabasco, and worcestershire sauce, mix well.
Heat thoroughly.
Remove from heat and serve with crackers.
