Louisiana Shrimp Dip



Ingredients

3 spring onions
1 green bell pepper
1/2 stick butter
1lb raw wild caught shrimp (peeled and cleaned)
2 crushed garlic cloves
1 cup cream cheese
3 tbsp sour cream
1 tbsp creole seasoning
1 tbsp chopped fresh parsley
1 tsp lemon juice
1tbsp Tabasco Siracha Hot Sauce
1tsp Tabasco Chiptole Hot Sauce
1tbsp crushed red pepper
Salt to taste

Directions

Chop the spring onion and green pepper into small dice/rings. Reserve the green part of the spring onion for later.

Melt the butter in a saucepan over a medium heat.

Add the vegetables to the butter, stir to coat and then cook over a medium heat for 4-5 minutes until softened.

Chop the shrimp meat into small chunks. Either in half or thirds if your shrimp are jumbo.

Add the shrimp and garlic, stir well and cook for 2 minutes until the shrimp have turned pink.

Stir in the cream cheese, sour cream and creole seasoning and hot sauce.

Bring to a simmer and then cook for 2 minutes until everything is thick and creamy.

Stir in the lemon juice and parsley then check the seasoning.

Serve garnished with the reserved spring onion greens and a little extra parsley