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, .