Shrimp & Sherry Dip (sallye) Recipe

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SHRIMP & SHERRY DIP (SALLYE)

sallye bates

By
@grandedame

This is a great dip that can easily be doubled (or even tripled) for larger crowds.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
yields about 4 cups
Prep:
5 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1/2 medium
onion, minced
1 clove
garlic, minced
1 medium
jalapeno pepper, minced
2 Tbsp
butter
1-1/2 Tbsp
flour
1/4 tsp
dry mustard
1 tsp
salt
1/2 tsp
ground black pepper
8 oz
sour cream
1/2 c
milk
8 oz
mexican blend shredded cheese
2 Tbsp
good quality sherry
1 lb
small shrimp, cooked, peeled and deveined

Step-By-Step

1Peel 1/2 onion and place in food processor
Cut jalapenos in half and remove core, membranes and seeds; place in food processor
Peel garlic clove and place in foor processor

Pulse together until finely minced. Set aside

Remove shells, heads and tails from shrimp and set aside. NOTE: Frozen cooked shrimp works great)
2Heat butter at medium heat in a heavy skillet until bubbling.

Add onion,garlic,jalapeno mixture to butter and saute until tender. Stir frequently with wooden spoon to avoid burning.

Blend in flour, mustard, salt and black pepper; cook until a nice smooth roux forms. Continue stirring with wooden spoon
3Add sour cream and milk gradually, stirring constantly until thickened.

Add grated cheese and when it is melted, add sherry and shrimp. Coninue to stir until well mixed and shrimp is fully coated with mixture.
4Remove from heat and serve in chafing dish or small crockpot to keep warm.
5Good served with HOMEMADE PITA CHIPS BY SALLYE

of other chips of your choice.

About this Recipe

Main Ingredient: Seafood
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy