/ Cheese Appetizers
SHRIMP & SHERRY DIP (SALLYE)
yields about 4 cups
jalapeno pepper, minced
ground black pepper
mexican blend shredded cheese
good quality sherry
small shrimp, cooked, peeled and deveined
How to Make SHRIMP & SHERRY DIP (SALLYE)
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
of other chips of your choice.
Printable Recipe Card
About SHRIMP & SHERRY DIP (SALLYE)