Meals Matter

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Contributed By: monkiemomo0_0
Stay Healthy! Louisiana

Making Creole cream cheese from fresh cow milk was once a weekly ritual in Southwestern Louisiana. Today we substitute the low fat store-bought version. Patrick Mould has combined the fat free cream cheese with shrimp and spices to make an excellent party dip.

Ingredients

2 cups Water

1 tablespoon Plus 1 teaspoon Tony’s Chachere’s

1 lb. Small shrimp, peeled

1 lb. Fat Free Cream Cheese—at room temperature

5 tablespoons Reserved shrimp broth

2 tablespoons Lemon juice

2 teaspoons Onion powder

2 teaspoons Hot sauce

1 teaspoon Garlic powder

½ teaspoon Salt

½ teaspoon Cayenne pepper

2 tablespoons Minced green onions

2 tablespoons Minced parsley

Preparation

Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Tony Chachere’s.

Add shrimp, bring back to boil and simmer for 2 minutes. Strain and reserve 5 tablespoons shrimp broth. Chill in refrigerator. This can be done a day ahead of time.

Place cream cheese, reserved shrimp broth and lemon juice in bowl. Beat mixture until smooth.

Add onion powder, hot sauce, garlic powder, salt, and cayenne pepper and continue beating mixture until completely blended.

Fold in cooked shrimp, green onions and parsley,

Serve with chips and crackers.

Cook's Notes

Makes 2 pints of dip. (Nutrition based on 16 servings)

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