OCTOBER

OCTOBER

December 21, 2012

Hot Seafood Dip....Let the Party Begin!

Enjoy the sights and sounds of this beautiful season










One of "best of the best" old New Orleans Appetizers!


Estelle's Hot Seafood Dip
1 1/4 pounds of unpeeled fresh shrimp
2 T. butter
2 cups mayonnaise
1 cup freshly grated Parmesan cheese
1/2 cup chopped green onions
2 jalapeno peppers, seeded and chopped
2 T. lemon juice
3 drops of Hot Sauce
1 pound fresh lump crabmeat, drained
1 (14 ounce) cans artichoke hearts, finely chopped and drained
1/2 t. salt
fresh parsley
1/3 cup sliced almonds

Peel the shrimp and devein. Cook shrimp in the butter for about two minutes. Set aside. Combine mayo and next 5 ingredients in a large bowl. Add shrimp, crab and artichokes. Sprinkle with the salt. Combine and place into a baking dish. Bake uncovered at 375 degrees F. for 25 minutes until bubbly and melted. Serve with Melba rounds or toasted  baguette slices.

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