Welcome back to the All Things Southern kitchen. Now, suppose you need a reason to have a party—and I know you don’t, but suppose you did? College hoops would work, right? Well, it’s that time again, we’re making “Debbo’s Fantastic Shrimp Dip” today. It’s just the thing to serve up for the big game. My sweet friend, Debbie Fortenberry has made this forever but I pried it out of her a few years back. Please note that I can tell y’all how to stir it up, but it won’t be quite the same without Debbie’s touch, not to mention the great big winning smile she wears when she serves it. And now, with all disclaimers aside— let’s get cooking!
- One 8 oz. pkg. softened cream cheese
- One half of an 8 oz. carton of sour cream
- One can small shrimp (drained)
- One bunch of finely chopped green onions
- Lemon juice to taste
- Ground red pepper to taste
- A sprinkle of salt
We’ll begin by softening an 8-oz. pkg. cream cheese in the microwave for a few seconds and then stirring in half of an 8 oz. carton of sour cream. We’ll mix this well and to this base we’ll add one small can of shrimp, drained, and one bunch of finely chopped green onions. Here’s the part that Debbie always says requires some experience. You’re supposed to add a bit of lemon juice, ground red pepper, and salt to taste but I’m going to try to clarify that a bit for y’all. Lemon juice, maybe a teaspoon—and then, maybe a fourth teaspoon of red pepper and a sprinkle of salt.
Friends, this family favorite can be chilled or eaten right away, although if it sits in the fridge for a few hours, the flavors will blend better. Then again, if you eat it quickly, you can beat the crowd. That’s true, too. However you enjoy it folks, do share it with a good friend. Debbo’s Fantastic Shrimp Dip is good eating, from mine and Debbo’s kitchens to yours!