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