This recipe is Mary’s version of Audrey’s dip that Audry made for Thanksgivings and is in Frank and Peggy’s Thanksgiving family cookbook, 2001 Edition.
8 oz. Cream Cheeze – NOT the low-fat version as it will NOT be the same.
1/4 C fresh lemon juice
1 C Green Onions chopped
1 C Duke’s Mayonaise
1 Tsp Cayenne Pepper
1 lb. cooked, chopped shrimp – Shell and devein. Lightly coat with olive oil and season with cajun seasoning tossed to coat evenly. Roast for 6-8 minutes turning once so then are pink and cooked through. Cool, chop and add to sauce. [This style of cooking the shrimp is Mary’s tweak to Audry’s recipe.]
Salt to taste
Made for pre-2018-move-to-the-farm Christmas Texas-family meal and it was great. Spicy and just right.