Southern Prize Shrimp Dip

This is always such a popular appetizer - it's adapted from my favorite cookbook St. Louis Days St. Louis Nights which was published by the Junior League there when I lived in SL and was a member.  I served this for Thanksgiving with crackers, alongside a honey almond brie with lots of red grapes.  Perfect - and went quickly!

So... you need - some frozen little shrimp, thawed, 2 pkgs of cream cheese or Neufchatel (16 oz), Tabasco, Worcestershire, a bunch of green onions, a little mayonnaise, and some lemon juice (about two lemons worth):

Let the cream cheese soften in a bowl with the lemon juice and coarsely process the shrimp in a Cuisinart or the like.  Just a few pulses - you still want the dip to be a little chunky.

Now mix together the shrimp with the cream cheese/lemon juice mixture and chop up your onions:

Add in some mayo to get it to a nice dip consistency.  I added about 3 Tbsps I think.  The Worcestershire and Tabasco really are to taste.  I do a few swirls around the bowl of Worcestershire and several good shakes of Tabasco.  You can always add more.

Mix well and serve with your favorite crackers!

Happy Saturday!

xoxo