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HOT CRAWFISH AND SHRIMP DIP, 4/2/13

Mary Beth Ringgold

Capers/Cajun's Wharf

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3 T. Butter

1 Cup diced green onions

1 small green Pepper Diced

9oz. Frozen cooked Crawfish Tails. Well drained and chopped coarse

8 Oz. 36-42 Shrimp cooked and lightly chopped

2 garlic cloves minced

4oz. Diced roasted red bell pepper

2 teas. Creole seasoning

8oz. Cream Cheese

2 Teas. Louisiana Hot Sauce

4oz. Grated Parmesan cheese

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Saut butter with green onions and green pepper.{} Cook until until pepper and onions are tender.{} Stir in the next 5 ingredients and cook for 10 minutes.{} Add cream Cheese and Parmesan and put in 350 oven until bubbly.{} Garnished with chopped parsley and green onions.{} Serve with Pita chips or sliced Baguette.

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