Shrimp Dip, Eastern Shore Style with Deborah Lee Walker
Chef Deborah Lee Walker joins us in the Kirby and Holloway Kitchen to make a classic shrimp dip with an Eastern Shore twist.
- 1 1/2 pounds shrimp, shells and tails removed, and deveined
- 4 tablespoons unsalted butter
- 1/2 cup combined red, orange, and yellow bell peppers, stems removed, seeded, and chopped
- 3 spring onions, (white and green sections), chopped
- 1 1/2 stalks celery, chopped
- 2 teaspoons minced garlic from a jar
- 1 (8-ounce) container whipped cream cheese
- 1 (5.2-ounce) container Boursin Garlic and Fine Herbs (cheese)
- 1/2 cup good quality mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 to 2 teaspoons Old Bay seasoning
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/3 cup shredded Pepper Jack cheese
- 1 cup shredded mozzarella
- 1 cup shredded 5 Cheese Italian Blend (Food Lion)
- kosher salt to taste
- fresh herbs as a garnish
1. Preheat oven to 375 degrees and lightly grease an 8-inch square baking dish.
2. In a large nonstick pan, saute shrimp in 2 tablespoons butter over medium-high heat just until the opaque color turns white. Remove immediately and place on a cooling rack underlined with paper towels, this will allow the shrimp to cool faster. When cooled, chop coarsely and set aside.
3. Reduce heat to medium-low, add the remaining 2 tablespoons butter, and saute peppers,onions, celery, and garlic for 5 minutes. Drain if there is any excess butter and set aside.
4. In a large bowl, using a hand-held mixer, blend cream cheese, Boursin cheese, mayonnaise, lemon juice, and Worcestershire Sauce.
5. Add shrimp, vegetable mixture, seasonings and cheese to the large bowl. Using a large spoon, combine all the ingredients thoroughly.
6. Transfer dip to prepared baking dish and bake 20 to 25 minutes. The dip should be bubbly when it is removed from the oven.
7. Garnish with fresh herbs and serve immediately with favorite crackers