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
DirectionsChop 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