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<blockquote data-quote="Dannyalcatraz" data-source="post: 7449051" data-attributes="member: 19675"><p>I really enjoy a good seafood salad/dip/spread. I make a few different ones- tuna, crab, salmon, shrimp- you get the idea. One of the best I have ever had was in a Dallas landmark- S&D Oyster Bar. It’s so good, I unashamedly will order one for myself...and it’s meant to be shared. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>I tried to make my own version, and came close. But I never quite nailed it. Well, I just found out that D Magazine published the recipe.</p><p></p><p></p><p>Here’s S&D Oyster Bar’s sinfully good shrimp spread. (Originally published in D Magazine.)</p><p></p><p>Ingredients:</p><p>2 pounds shrimp, peeled and deveined</p><p>1 8-ounce package cream cheese</p><p>1/2 cup mayonnaise</p><p>1 cup Thousand Island dressing</p><p>1/4 cup fresh green onions, minced</p><p>1 small onion, grated</p><p>4 teaspoons Tabasco sauce </p><p>1 tablespoon Lawry’s seasoned salt</p><p>1 tablespoon fresh ground horseradish</p><p></p><p>Prep:</p><p>Boil shrimp for 3-4 minutes. Do not overcook. Drain and chop cooked shrimp. Blend softened cream cheese with mayonnaise and salad dressing. Stir in shrimp, minced green onions, grated onion, Tabasco, seasoned salt, and horseradish. Serve with crackers or raw vegetables.</p><p></p><p></p><p>I can say ours was pretty good. We used green onions only, and added some parsley. We didn’t use Thousand Island dressing- or any other- at all. And we found that we preferred using decent sized shrimp because of what we did. </p><p></p><p>To get the color without the dressing, we puréed about 2/3 of our shrimp, then folded in the rest, which had been chopped into nibble sized chunks. Popcorn shrimp puréed better and more quickly, but the whole ones didn’t have the flavor punch that chunks from bigger shrimp did.</p><p></p><p>So we get at least the cocktail sized ones.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7449051, member: 19675"] I really enjoy a good seafood salad/dip/spread. I make a few different ones- tuna, crab, salmon, shrimp- you get the idea. One of the best I have ever had was in a Dallas landmark- S&D Oyster Bar. It’s so good, I unashamedly will order one for myself...and it’s meant to be shared. :) I tried to make my own version, and came close. But I never quite nailed it. Well, I just found out that D Magazine published the recipe. Here’s S&D Oyster Bar’s sinfully good shrimp spread. (Originally published in D Magazine.) Ingredients: 2 pounds shrimp, peeled and deveined 1 8-ounce package cream cheese 1/2 cup mayonnaise 1 cup Thousand Island dressing 1/4 cup fresh green onions, minced 1 small onion, grated 4 teaspoons Tabasco sauce 1 tablespoon Lawry’s seasoned salt 1 tablespoon fresh ground horseradish Prep: Boil shrimp for 3-4 minutes. Do not overcook. Drain and chop cooked shrimp. Blend softened cream cheese with mayonnaise and salad dressing. Stir in shrimp, minced green onions, grated onion, Tabasco, seasoned salt, and horseradish. Serve with crackers or raw vegetables. I can say ours was pretty good. We used green onions only, and added some parsley. We didn’t use Thousand Island dressing- or any other- at all. And we found that we preferred using decent sized shrimp because of what we did. To get the color without the dressing, we puréed about 2/3 of our shrimp, then folded in the rest, which had been chopped into nibble sized chunks. Popcorn shrimp puréed better and more quickly, but the whole ones didn’t have the flavor punch that chunks from bigger shrimp did. So we get at least the cocktail sized ones. [/QUOTE]
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