TOUCH OF TEXAS DIP(SALLYE)
I think you will find it quite good.
- 12 to 16 oz
- frozen cooked peeled deveined shrimp (1 pkg)
- 8 oz
- cream cheese, softened
- 1 can(s)
- sliced pickled jalapenos (5-8 oz)
- 1 small
- onion (or 1/2 medium)
- 1/2 c
- shiner bock beer (or other brand bock)
- 1/2 to 1 tsp
- creole seasoning (link in comment below)
Thaw shrimp in colander and allow to drain. You can run cool water over it to hasten defrosting.
Remove tails from shrimp if necessary.
Set cream cheese out to soften.
Peel onion and cut into quarters.
Drain juice from jalapenos.
Add the shrimp, cream cheese and seasoning to the onion mixture and continue pulsing while drizzling the beer into the food processor.
Continue processing until smooth and well blended.