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Chilled Shrimp Dip

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Makes 3 ½ cups


1 tablespoon unsalted butter
½ cup onions, diced
¼ cup green bell pepper, diced
¼ cup celery, diced
1 teaspoon garlic, chopped
½ cup green onions, sliced
12 ounces shrimp, peeled and deveined
2 teaspoons Chef Paul Prudhomme’s Seafood Magic®
8 ounces cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 teaspoon Worcestershire sauce
½ teaspoon paprika
1 teaspoon Kosher salt

How To Prepare

Add onions, bell peppers, celery, garlic and green onions to a food processor. Pulse for a few seconds at a time until finely minced, be sure to scrape down the sides of the bowl every few pulses. Finely chop shrimp and reserve. Melt butter in non-stick skillet on medium heat, then add minced vegetables, chopped shrimp, and Seafood Magic®. Stir frequently until vegetables and shrimp are fully cooked and most of the moisture has cooked out of the pan, about 10 to 12 minutes. Remove pan from heat and scrape contents into a medium mixing bowl. Add cream cheese, sour cream, mayonnaise, Magic Pepper Sauce®, Worcestershire sauce, paprika, and salt to the mixing bowl. Gently mix all ingredients until well incorporated. Chill before serving.

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