On Mon, 04 Jan 2016 12:31:47 -0500, Gary > wrote:

> Nancy2 wrote:
> >
> > 1 5-oz. can cooked shrimp (size of shrimp doesn't matter here)
> > 8 oz. cream cheese, room temp.
> > 1 T. Worcestershire sauce
> > 2 T. mayonnaise
> > 1/4 tsp. Chili powder
> > 1/2 tsp. lemon juice
> > 1/2 tsp. onion flakes
> > 1/4 tsp. garlic powder
> >
> > Smash drained shrimp into small shreds. I usually turn the shrimp out
> > on a flat plate and use a dinner fork to do this. Mix all ingredients,
> > Put in small serving dish and chill thoroughly. Serve with
> > tortilla chips or crackers.
>
> That sounds like a "worth trying" dip, Nancy. Only thing I would say
> is maybe try it with frozen shrimp. They will be much more tasty and
> much cheaper than the overprocessed canned shrimp. Just a thought.

Actually, canned shrimp will definitely work better. I used to make a
molded shrimp "dip" enough that I experimented between canned, cooked
but not canned and cook/peel yourself. Canned won. You want the
shrimpy flavor of canned. The others are too mild to taste. I didn't
smash them, I just chopped them a bit with a knife.

--

sf