Yield: 8 Servings
|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|
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, .