Memoirs of a Nobody

Originally published at Memoirs of a Nobody. You can comment here or there.

(why is this called a base and not a ‘recpie”? Because I’m giving you the basics, and charging you with playing with it today)

(this recipie is Shortcake the Cat and Hunter the Dog approved)

Shrimp Dip

Ingredients:

1 pkg cream cheese
A few handfulls of pre-cooked, salad sized shrimp (as much or as little as you want. I’m a shrimp fan so I tossed in four large handfulls)
Onion Powder (to taste)
Paparika (to taste)
Spices

Prep:

If your shrimp is frozen (and don’t want to thaw in the fridge), run the shrimp in a strainer under cool water for about three minutes (mine took four with the shower sprayer but my water was too cold).

Soften the cream cheese at room temp (preferably out of reach of of cats, ants and curious shelties). If this step does not suit your fancy, move on to combining.

Combining:

Yes, this is the last step.

Take your softened (or not) cheese and toss it into a good mixer. If your cream cheese is still cold, do this before defrosting the shrimpies and put the mixer on low so it can ’soften’ while you defrost. Add a few touches of water to add in making a soft, creamy blend.

Toss your handfuls of shrimp into a food chopper (or…chop them yourselves, good luck) until almost a paste. Add these shrimpies to the cream cheese. Add the onion powder, paparika, and whatever herbs and spices you want (try anything you like).

This dip is rather thick, so spoon application may be required. This base is also a bit bland (unless you go overboard with the onion powder and paparika) so really do experiment, great to use with kids as they love tossing things into the bowl.

Enjoy!