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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Warm Seafood Dip


2 Tbsp             Light olive oil

1 /2 lb              Shrimp, 60-70 lb., fresh, rough chopped

2 Tbsp             Onion, minced

1 Tbsp             Garlic, minced

1 Tbsp             Green bell pepper, minced

2 tsp                Creole seasoning (recipe page xxx)

2 tsp                Salt

2 tsp                Hot sauce

1 /4 cup           Half and Half

1 /2 lb             Crab claw meat

1 /2 lb              Cream cheese, softened

4 oz                 Velveeta, cut into cubes

4 oz                 Sharp cheddar cheese, shredded

1 Tbsp             Lemon juice, fresh


Heat olive oil in a large skillet over high heat. Add shrimp and cook four to five minutes. Add onion, garlic, celery and bell pepper and continue to cook two to three more minutes. Add Creole seasoning, salt, hot sauce and half and half. Bring to a simmer, reduce heat to low and add remaining ingredients. Using a wooden spoon or a rubber spatula stir the mixture until cheeses are melted. Stir in the lemon juice. Serve immediately.

Yield: eight servings

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