Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Brown sugar |
2 tablespoons | Chopped onion |
2 tablespoons | Vinegar |
2 tablespoons | Ketchup |
1½ pounds | Shelled large shrimp, cooked |
½ cup | Small curd cottage cheese |
1 carton | Plain yogurt |
\N \N | (6 oz) |
1 cup | Milk |
1 tablespoon | Worcestershire sauce |
4 teaspoons | Hot pepper sauce |
1 each | Clove garlic |
2 tablespoons | Water |
\N \N | Deveined |
¾ cup | Wisconsin gorganzola cheese |
\N \N | Crumbled |
\N \N | Pepper to taste |
MARINADE
SHRIMP
DIP
In blender, combine marinade ingredients; mix until smooth. Pour over shrimp, cover and refrigerate 1 to 2 hours. In blender. Combine dip ingredients; mix till slightly chucky. Pour into serving dish and chill. Drain and save marinade from shrimp. Broil shrimp, or grill over hot coals 3 to 5 minutes or until shrimp are heated through, turning once and basting with marinade. remove shrimp from pan and serve immediately with dip.
Source: Wisconsin Cheese ad
\\/\\/. <. |>. 3/28/95
Submitted By WAYNE DUBOIS On 04-01-95