Shrimp Dip |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 to 24 | ||||||||||||
| INGREDIENTS: | ||
| 1 pound shrimp, peeled, deveined, and cooked | 1/4 cup minced onion | 1/4 cup minced green bell pepper |
| 1/2 teaspoons lemon juice, or to taste | 3/4 cup mayonnaise | 4 to 5 drops hot pepper sauce, or to taste |
| 1/4 teaspoon black pepper | assorted crackers | |
| 1 | Combine the shrimp, onion, celery, bell pepper, lemon zest, lemon juice, mayonnaise, hot pepper sauce, and black pepper in a large bowl; mix well. Cover the bowl with plastic wrap and refrigerate for 3 to 4 hours to allow the flavors to blend. Serve with crackers. |
| 2 | This is a great "add-to" recipe: Add a bit of cilantro, parsley, or finely chopped red bell pepper to make this new every time you serve it. Add 1 teaspoon grated lemon zest and 1 to 2 teaspoons lemon juice for a splash of freshness. |