Monday, December 5, 2011

Geaux Tigers!

My backyard LSU flag with Mike
The Horn Player and I were invited to a party for the "Super Bowl game of the SEC" on Saturday afternoon. The amazing LSU Tigers took the field against the Georgia Bulldogs for the SEC championship. The game was lackluster in the first half, but the Tigers dominated the second half by taking the motto of Louisiana's flagship school to heart, Love Purple, Live Gold, and they were indeed golden. It was so much fun. 
Ya gotta have food for excited football fans so the hostess had a tray full of sandwiches, a cheese board with fruit and spicy crackers. One of my dearest friends made Turkey Soup and my contribution was tangy, spicy and creamy. Succulent, spicy shrimp nestled in a pool of horseradish spiked cocktail sauce over a whipped cheesy mix. The Horn Player chose for the evening, a superb Pinot Noir that was oh so nice.

Shrimp Cocktail Dip

3-4 to 1 pound medium raw shrimp
Old Bay seasoning
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
1 8-ounce creme cheese
1/3 cup sour creme
1/4 cup mayonnaise
1 lime
1 jar cocktail sauce
2 tablespoons horseradish
Green onions

Chop the shrimp into small pieces and season with Old Bay. Into a small saute pan add a bit of olive oil and a pat of butter. When the butter begins to bubble add the shrimp and cook until pink, about 2 minutes. Salt and pepper to taste and set aside to cool slightly.

Shrimp cooked & ready
Allow the creme cheese to become room temp and place in a mixing bowl. Add the sour creme and mayo and whip until fluffy. I used a hand mixer for this small job. Squeeze 1/2 of the lime into the bowl and mix until blended.

Note: The addition of sour creme and mayo can be to your taste...add more or less accordingly.

Creme Cheese, Mayo & Sour Creme ready to mix

Whipped & ready to spread

First layer in a serving dish
Smooth the creme cheese mixture into the bottom of a shallow bowl. Chop the green onions into very small slices and sprinkle about half lightly over the cheese. Empty the bottle of cocktail sauce into a small bowl along with the horseradish, the juice from the remaining 1/2 lime and mix well. Pour over to cover the creme cheese. Add the shrimp to the top of the sauce and top with the remaining green onions for flavor and garnish. Serve with crackers.

...and pretty too!

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