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Shrimp-and-Blue Cheese Spread

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 25 mins
Cook time 7 mins
Other time 4 hrs, 15 mins
Yield Makes 5 1/2 cups
Make a creamy dip by adding a mixture of blue cheese, mayonnaise, sour cream, and cream cheese to chopped fresh shrimp.  Serve with an assortment of fresh veggies and baguette slices.

Ingredients

  • 2 1/2 pounds unpeeled, large raw shrimp (21/25 count)*
  • 1/4 cup diced sweet onion
  • 2 tablespoons olive oil
  • 1/2 (8-oz.) package cream cheese, softened
  • 4 green onions, finely chopped
  • 1 celery rib, finely chopped
  • 1 cup crumbled blue cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Assorted fresh vegetables
  • French bread baguette slices

How to Make It

  1. Peel shrimp; devein, if desired.

  2. Sauté onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp, and cook, stirring occasionally, 3 to 4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp, and return to bowl.

  3. Stir in cream cheese and next 10 ingredients. Cover and chill 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.

  4. *2 1/2 lb. frozen unpeeled, large raw shrimp (21/25), thawed according to package directions, may be substituted.