Baja Shrimp Dip in a Breadbowl |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Adapted from a local Newspaper. Prep time does not include chill time. Ingredients:
2 tablespoons olive oil |
1/4 cup chopped green onion |
1 garlic clove, thinly sliced |
12 ounces cooked shrimp, chopped fine enough for each bite to include shrimp |
3/4 cup mayonnaise |
3/4 cup sour cream |
1/4 cup coarsley chopped cilantro, loosely packed |
2 tablespoons finely chopped jalapeno peppers |
1 tablespoon lime juice |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
3/4 cup shredded fresh cabbage |
1 lb round sourdough loaf |
tortilla chips (optional) |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add green onions and garlic, reduce heat to low and saute for 1 minute.
3. Add shrimp and continue to saute for 1 more minute.
4. Transfer shrimp mixture to a large bowl.
5. Add mayonnaise, sour cream, cilantro, jalapeno, lime juice, salt and pepper and mix gently until well blended.
6. Fold in the cabbage.
7. Chill at least 3 hours or overnight.
8. Slice top off of bread loaf.
9. Pull bread out from inside of bowl leaving 1/2 inch shell.
10. Reserve bread.
11. Spoon chilled dip into bread bowl.
12. Serve with reserved pieces of bread or tortilla chips.
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