Friday, December 16, 2005

Seafood Dip

“it doesn’t taste like kitty food”

We’ve attended a wonderful series of holiday parties this past week—some in private homes, and one put on by the owner of our favorite restaurant, “The Blackwater Grill.”

Since we weren’t sponsoring a party ourselves this year here in the old condo, we volunteered to cook up some vittles to augment the spread of food at a party put on by our neighbors Bruce and Ski.

Pat made two variations on her Chicken Salad, and I surprised myself with a cream cheese based seafood dip that exceeded my own pompous expectations.

Here’s what your need to do to make a very good, but somewhat tedious seafood dip:

(3) 8 ounce packages of cream cheese.
½ cup lite mayo
½ pound fresh or frozen shrimp
1 pound snow crab clusters
3 green onions, diced fine
2 tbsp lemon juice
½ tsp paprika
1 tbsp Worcestershire sauce

For the cocktail sauce:

2/3 cup catsup
2 tbsp Worcestershire sauce
4 tbsp prepared horseradish
1 tbsp lemon juice
1 tbsp Tabasco sauce

Redneck Tip: Almost all of the recipes on the internet call for the use of canned shrimp. You can use canned shrimp if you want to—it’s your dip—but you might as well be using cat food in your dip, in my considered Redneck opinion. At least use good frozen shrimp, and fresh shrimp if you can get them, it makes a HUGE DIFFERENCE in the flavor. I’ve tried to eat this stuff at parties over the years and although I LOVE seafood, making a dip with cheep, crappy, canned shrimp makes me GAG.

First things first.

Toss your cream cheese out on the counter to let it warm up to room temperature, then cook your shrimp and crab.

You know, boil some water, toss in some salt and seasoning (red pepper, etc.) and cook for five to eight minutes or so until your shrimp turn pink and the shells on the crabs do likewise.

Pour your water and shellfish through a colander, let everything cool off so that you can handle it, then shell your shrimp and crab legs.

Redneck Tip: I know, I know, I know…it’s hard work, but believe me it is worth the effort. I used this opportunity to clean out our freezer of some larger stronger flavored shrimp that Pat didn’t like in pasta dishes and some crab legs that had developed a bad case of ice crystals inside the plastic storage bag. The results were fabulous...

Dice up your shrimp and crab parts into ¼ inch pieces. Once you have a bowl full of little seafood parts, drizzle your lemon juice over everything and sprinkle with paprika and Worcestershire sauce.

In a mixing bowl, toss in the cream cheese, mayo, and green onions and mash everything up good with a fork or a dough cutter. Next add your seafood parts and keep mixing. Use your fingers if your dare.

When you are satisfied with your mix, dump the whole thing out on a platter or a plate and shape it into a big symmetrical “dome.”

Cover it with saran wrap, then place it in the fridge for a couple of hours (mine sat overnight.)

Whip up the cocktail sauce in a mixing bowl, then pour it over the top of your dip when you are ready to serve it. Surround it with some Captains wafers and other crackers, toss it out in front of your guests, and EAT.

Regards Y’all,

The Redneck Gourmet

1 comment:

JMom said...

Redneck, I totally agree with your comment on fresh seafood. Canned stuff=cat food made me laugh! :-D

I've only had "good" seafood dip once, and everything after that has been mediocre at best. I will give your version a try and see if I can rescusitate that long ago memory of a good seafood dip.

Found your blog through Chef's Blogs directory, btw.