Sunday, March 17, 2013
Rick's Ragin Shrimp Dip and Homemade Pita Chips
I felt a little lazy today, so I decided to make a batch of my “Ragin’ Shrimp Dip” and some homemade pita chips to have something to nibble on when I get home from work during the week. This is a super-easy dip made from frozen, pre-cooked, peeled and de-veined shrimp, cream cheese, mayo and some seasonings. I make my own pita chips because they frankly taste better than the store bought ones and aren’t as salty. This is a great dish to take to a party or to enjoy as a snack at home with the family.
For the dip:
½ lb cooked shrimp, peeled and de-veined
2 8 oz. pkgs Philadelphia Brand Cream Cheese
1 Tbs Old Bay seasoning
1 Tbs Lea and Perrins Worcestershire
½ cup Hellman’s Mayonnaise
2 tsp Rick’s Ragin’ Cajun Seasoning (optional, available at www.ricksragin.com)
For the pita chips
Rosemary leaves, crumbled
For the dip; Thaw the shrimp under running cold water, then place them on paper towels to remove any excess moisture. Put the shrimp in a food processor work bowl and pulse until the shrimp are minced fine, but not so much that they become a paste. Place the minced shrimp in a stand mixer with 2 packages of cream cheese, cut into 1 inch chunks. Add the mayo, Old Bay, Worcestershire sauce and Rick’s Ragin’ Cajun seasoning. Mix on high speed until thoroughly incorporated, pausing a few times to scrape down the sides of the bowl. Scoop the dip into a storage container and refrigerate for an hour or two to allow the flavors to mellow.
For the pita chips; I use jumbo pita bread, but the regular size works fine.
Pre-heat the oven to 375 degrees. Brush both sides of the pita bread with olive oil.
Cut the bread into 2 inch wide strips with scissors, then cut the strips into triangles.
Arrange the triangles onto baking sheets.
Sprinkle with crumbled rosemary leaves and some Kosher salt.
Bake at 375 until browned and crispy.