Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken bouillon cube |
⅓ cup | Hot water |
2 tablespoons | Minced onion |
1 pack | (8-oz) cream cheese |
½ teaspoon | Worcestershire sauce |
¼ teaspoon | Hot pepper sauce |
2 teaspoons | Lemon juice |
2 cans | (4.5-oz) medium shrimp |
⅓ cup | Mayonnaise |
Dissolve bouillon cube in hot water; add onions and blend into softened cream cheese slowly. Add Worcestershire sauce, pepper sauce and lemon juice. Drain and rinse shrimp; shred with a fork. Blend shrimp into cheese mixture. Add mayonnaise if the mixture is too thick. Blend well.
Refrigerate until chilled. Makes about 2-½ cups.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .