MENU

      HOT CRAWFISH AND SHRIMP DIP, 4/2/13

      Mary Beth Ringgold

      Capers/Cajun's Wharf

      {}

      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

      {}

      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.

      component-story-more_media_horiz-v1-01
      FOLLOW US ON TWITTER