Shrimp Dip

Good Afternoon All!  Sorry about being late!  Happy Tuesday, prayers to those that need them!  Thanx for stopping by.  Today my hometown mourns the lost of one of our special people.  A gentleman who ran a seafood booth.  Doesn't sound like much, I know.  But he was a really super guy.  Would bend over backwards to make sure we were always satisfied and he gave great hugs.  He will be missed by his family, friends and community.  And the recipe I share today is one of his, one we have loved ever since meeting him.  Hope you enjoy!  The recipe is by Chuck Macin and can be found in the "Sensational Seafood Recipes and More!" by the Great Bridge Fisherman's Assoc.

Shrimp Dip

2 lbs. (26-30 count) shrimp

1 lb. Philadelphia brand cream cheese

1 lb.  Breakstone cottage cheese

1/2 c Hellmann's mayonnaise

2 Tablespoons lemon juice

6 Tablespoons green onions, diced (1 bunch=1 Cup)

1 teaspoon Old Bay seasoning

1 teaspoon garlic salt

1/2 teaspoon cayenne pepper

1/2 teaspoon white Worcestershire sauce (L&P white marinade for chicken)

7 drops of Texas Pete sauce

Peel the shrimp first and then steam with Old Bay or Cajun spices, cook until just pink.  In a large mixing bowl, add the remaining ingredients and with a hand mixer blend together until thoroughly blended, approximately 3 to 5 minutes on high speed.  Put a few of the steamed shrimp aside.  Slice in half length-wise for a garnish.  With a food processor, chop the steamed shrimp and place over the cream cheese mixture.  With a heavy spoon, gold the shrimp into the cream cheese mixture until thoroughly blended.  Serve with crackers or tasted French bread.  Makes a lot, freezes very well.  You can change it up also and use crab meat instead of shrimp.