Buffalo shrimp and gorganzola dip
8 servings
Ingredients
| Quantity | 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 |
| (6 oz) | ||
| 1 | cup | Milk |
| 1 | tablespoon | Worcestershire sauce |
| 4 | teaspoons | Hot pepper sauce |
| 1 | each | Clove garlic |
| 2 | tablespoons | Water |
| Deveined | ||
| ¾ | cup | Wisconsin gorganzola cheese |
| Crumbled | ||
| Pepper to taste | ||
Directions
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