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<blockquote data-quote="moreluck" data-source="post: 71408" data-attributes="member: 1246">Shrimp Dip (Paula Deen) &nbsp;&nbsp; 1 teaspoon salt 1 pound small or medium shrimp 1 (8-ounce) package cream cheese, softened 1/2 cup mayonnaise 1 green onion, finely chopped, white and green parts 2 teaspoons Dijon mustard Dash hot sauce Dash black pepper Bring 2 cups of water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein. Place the shrimp in a food processor and pulse about 8 to 10times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard, hot sauce, and pepper in a bowl until well combined; stir in the shrimp. Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight. When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or another favorite snack cracker.</blockquote>

[QUOTE="moreluck, post: 71408, member: 1246"] Shrimp Dip (Paula Deen) 1 teaspoon salt 1 pound small or medium shrimp 1 (8-ounce) package cream cheese, softened 1/2 cup mayonnaise 1 green onion, finely chopped, white and green parts 2 teaspoons Dijon mustard Dash hot sauce Dash black pepper Bring 2 cups of water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein. Place the shrimp in a food processor and pulse about 8 to 10times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard, hot sauce, and pepper in a bowl until well combined; stir in the shrimp. Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight. When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or another favorite snack cracker. [/QUOTE]

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