southwest shrimp dip in lettuce bowl with crudites
(1 rating)
Creamy, easy and oh, so good.
(1 rating)
Ingredients For southwest shrimp dip in lettuce bowl with crudites
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1 head iceberg lettuce
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1/2 lb. cooked bay shrimp, rinsed and well drained
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1/2 cup finely chopped red bell pepper
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1/2 cup prepared salsa, medium head
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1/2 cup canned niblet corn, drained
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1/2 cup chopped green onions
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2 tbsp. chopped fresh parsley
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1/2 cup mayonnaise
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1/3 cup sour cream
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1/2 tsp. lemon juice
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vegetable crudites: celery sticks, broccoli and cauliflower florets, carrot sticks, etc.
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crackers
How To Make southwest shrimp dip in lettuce bowl with crudites
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1Trim a 1 inch slice from core end of lettuce head. Stand lettuce head on a flat surface. With a paring knife, cut out the center, leaving a 1/2 inch thick shell. Remove lettuce from center; reserve for another use. Wrap lettuce "bowl" in moist paper toweling and chill.
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2In bowl, mix shrimp, bell pepper, salsa,corn, green onions, parsley, mayonnaise, sour cream and lemon juice. Cover and chill for at least1 hour.
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3Put lettuce bowl on platter. Spoon dip into bowl. Arrange crudites and crackers around lettuce bowl. Makes 12 servings.
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