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Appetizers, Salads and Breads:
Hot Shrimp Dip

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1/4 cup onions, finely minced
1 Tablespoon butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 (4-1/2 ounce) can deveined shrimp, drained
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
  Dash of Tabasco sauce
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
  Paprika to add pink color
TO PREPARE:

Sauté onion in butter.  Stir in cream cheese and sour cream.  Add shrimp, mashing into bits with rubber spatula.  Add lemon juice and seasonings.  Serve warm from small chafing dish, accompanied by potato chips or corn chips.

YIELDS:  About 3 cups



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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