Hey Amy!

Yesterday I was craving dips and snacks and anything I could simply graze upon for the afternoon.  Rainy, lazy Sunday afternoons will do that to you.  One dip in particular I wanted was my Mom’s shrimp dip.  As many of you have read, about 10 years ago I developed insane food allergies that require me to carry an epi-pen so I don’t stop breathing if I were to accidentally consume something I should not.  After years of enjoying crab, shrimp, lobster, mussels and all other shellfish, I had to suddenly give it up.  It’s the king killer.  Has brought me to the brink of death.  Anyway, yesterday I wanted mom’s shrimp dip with yummy butter crackers served in a pretty frosted glass bowl.  Instead of making it and spending the afternoon in the ER, I thought I would simply share it here and live vicariously through you.  It’s really that good.

Ingredients:

1 can shrimp (medium size)
1 8-oz. pkg. cream cheese
1/2 tsp. lemon juice
1/2 tsp. Worcestershire Sauce
2 Tbsp. mayo
1 Tbsp. shrimp juice (from the can)
1 small onion (if you can’t find a small one, use half)

Allow cream cheese to soften then combine with mayo and chopped onion.  Drain shrimp and chop into small pieces.  Add to mayo mixture along with the Worcestershire, lemon juice and shrimp juice.  Mix together well.  Chill for 30 minutes before serving.

I enjoy it with butter crackers but you can serve it with pita chips or saltines or whatever you like.  It’s a quick dish that will be quick to disappear at your next party.  Enjoy!

xo–me

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