Servings: 6-8 servings
Prep Time: 2 hours 25 minutes
Cook Time: 5 minutes
1 green onion, finely chopped, white and green parts
1/2 cup mayonnaise
1 8-ounce package cream cheese, softened
1 lb small or medium shrimp
2 teaspoons Dijon mustard
dash Paula Deen Hot Sauce or cayenne pepper
dash black pepper
Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein.
Place the shrimp in a food processor and pulse about eight to ten times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard and hot sauce in a small glass bowl, until well combined. Stir in the shrimp.
Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or other favorite snack cracker.
PD & Friends, Pg. 142
Recipe Courtesy Paula Deen
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