Ingredients
-
8
-
6
-
8
-
1/2
-
1/3
-
1 1/2
-
1
-
1/8
-
3
-
-
-
-
-
-
Directions
Deviled Shrimp With Bacon Dip, I found this recipe in the Pittsburgh Tribune-Review, as part of their special section of Super Bowl party recipes It is originally from Great Party Dips, by Peggy Fallon (Wiley, $16 95) It is an absolutely superb blend of shrimp, bacon, and cream cheese, with a bit of a kick provided by horseradish, cayenne, green onions, and parmesan cheese Serve with crackers or pita chips Great stuff , This is absolutely one of the best dips ever I double it everytime and it pretty much takes over as the focus of what to eat before a main course , Excellent dip/hors d’ouevres and a real guest pleaser I’ve made this a number of times and will now email it to my daughters!
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Steps
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1
Done
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Heat Oven to 375 Degrees. Chop Shrimp Coarsely. |
|
2
Done
|
in a Large Skillet, Cook the Bacon Over Medium Heat Until Browned, For 5 to 7 Minutes. Drain on Paper Towels, Then Chop Finely. |
|
3
Done
|
in a Medium-Sized Bowl, Combine the Cream Cheese, Mayonnaise, All but 1 Tablespoon of the Parmesan Cheese, the Horseradish, Lemon Juice, and Cayenne. Mix Until Well Blended. Stir in the Shrimp, Bacon, and Green Onions. Scrape the Mixture Into a Small Gratin or Other Shallow Baking Dish, Spreading Into an Even Layer. Sprinkle the Remaining 1 Tablespoon Parmesan Over the Top. |
|
4
Done
|
Bake For 20 Minutes, Until the Mixture Is Bubbly Hot and the Top Is Lightly Browned. Serve Warm, Right from the Baking Dish. |
|
5
Done
|
Makes About 2 Cups, or 6 to 8 Servings. |
