Makes 2-1/2 to 3 cups
|1/2||pound raw medium shrimp, peeled and deveined, shells reserved|
|1/2||teaspoon onion powder|
|1/2||teaspoon garlic salt|
|1||package (8 ounces) cream cheese, softened|
|1/4||cup (1/2 stick) butter, softened|
|2||tablespoons cocktail sauce|
|1||tablespoon lemon juice|
|1||tablespoon chopped fresh parsley|
|Assorted crackers or raw vegetables|
- Place reserved shrimp shells, water, onion powder and garlic salt in medium saucepan. Bring to a simmer over medium heat; simmer 5 minutes. Remove shells; discard. Add shrimp; simmer 1 minute or until shrimp turn pink and opaque. Remove shrimp to cutting board; let cool. Continue cooking shrimp liquid; reduce to about 3 tablespoons.
- Blend cream cheese, butter, mayonnaise, cocktail sauce and lemon juice in large bowl until smooth. Stir in 1 tablespoon reduced cooking liquid. Discard remaining liquid.
- Finely chop shrimp. Fold shrimp and parsley into cream cheese mixture.
- Pack spread into decorative serving crock or mold lined with plastic wrap. Cover; refrigerate overnight. Serve spread in crock, or invert mold onto serving platter; remove plastic wrap. Serve with crackers and/or raw vegetables.
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