10 oz frozen cooked shrimp, thawed, rinse, d and draine
1 package light cream cheese, softened (8 oz)
1/4 cup light mayonnaise
1/3 cup thinly sliced green onions with top, s
2/3 cup pace picante sauce
2 tsp horseradish, as desired
3/4 tsp ground cumin
Directions
Finely chop shrimp, reserving a few whole shrimp for garnish. Combine
cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green
onions for garnish. Stir remaining green onions and remaining
ingredients into cream cheese mixture; mix well. Spoon into serving
bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with
reserved shrimp and green onions. Serve with assorted vegetable
dippers.
Makes about 2 cups.
Servings: 1 servings
Light Fiesta Shrimp Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Seafood; Shrimp
The History of Recipes
Historians have tracked the existence of recipes back into the far past, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, these, early recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we have some books from the fourteenth century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food prepared by the chefs of the upper classes of those days. Over the next few centuries, the rich families of Wesstern Europe strove to serve the best banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications are greatly in demand due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of television brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Light Fiesta Shrimp Dip recipe.
