Shrimp Dip just makes one of those dip recipes that everyone gathers around the bowl when you serve it.
Which brings about the conversation as everyone is dipping chip after chip into it about how their Mama made her shrimp dip recipe. You see, there have to be twenty-leven-hundred ways to make shrimp dip, as with just about anything, and everyone always likes how their Mama made hers. No matter how their Mama made it.
Isn’t that the way things go though?
Mama always makes everything the best way. Mama’s meatloaf always tastes better than any other meatloaf. Mama’s mashed potatoes were always creamier. Mama’s sweet tea was always smoother. And on it goes. I know it is true for me. For me, my Mama’s roast beef immediately brings back all those memories of roast beef and potatoes on Sunday afternoons after church.
And seriously who can argue with how Mama does things? I sure hope one day my son, when presented with a dish, thinks back on the way that mine was made and how it tasted. I hope then he remembers the smells of supper in our kitchen while he finished his homework with the usual mingling of onions and garlic cooking on the stove for a base of one recipe or another. I hope then when he takes a bite of whatever dish he’s presented with, he immediately thinks mine to be better, whether in actuality it really was superior or whether his memory just lets him think so.
Which seems like fairly deep thinking over some simple shrimp dip, doesn’t it?
Whew! I can really let my mind wander as I’m cooking, but I hope you don’t mind.
Because it really spurs me to make my recipes just a notch better than the first, second, third, and twenty-leven-hundredth time I make them. That way, I’m hoping my son will remember his Mama’s dishes fondly.
Here’s my Shrimp Dip Recipe. I hope you love it.
Shrimp Dip Recipe
- 1 pound cooked shrimp peeled, deveined and roughly chopped
- 1 8-ounce package cream cheese, softened
- 1/2 cup finely chopped green onions
- 1/2 cup finely diced celery
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon prepared horseradish
- Tabasco or Sriracha sauce to taste
- Add all ingredients to a large bowl and mix until well-combined with a hand mixer or spoon. Alternately, add all ingredients to the bowl of a stand mixer and mix with the paddle attachment until well-combined.
- Store in an airtight container in the refrigerator overnight to allow the flavors to fully combine.
Did your Mama make a dish that was absolutely, positively the best ever? I’m sure she did! I’d love for you to tell me about it.