Recipe of the Month: August 2014
Warm Gumbo Dip:
Start the LSU Football season off right
Ingredients
-
1/4 cup
butter
- 6
green onions, sliced
-
2
celery ribs, diced
-
1 cup
chopped assorted bell peppers
-
1 1/2 pounds
peeled, large raw shrimp, chopped
-
1
garlic clove, pressed
-
1 1/2 teaspoons
Creole seasoning
-
1
(8-oz.) package cream cheese
-
3/4 cup
sliced pickled okra
-
1/2 cup
plus 2 Tbsp. grated Parmesan cheese
-
2 tablespoons
chopped fresh flat-leaf parsley
-
Toasted French bread baguette slices
Preparation
- 1. Preheat oven to 400°. Melt butter in a Dutch oven over medium
heat; add green onions and next 2 ingredients. Cook, stirring
occasionally, 6 to 8 minutes or until peppers are tender. Stir in shrimp
and next 2 ingredients; cook, stirring occasionally, 2 minutes. Reduce
heat to low; add cream cheese, stirring until cheese is melted. Remove
from heat, and stir in okra and 1/2 cup Parmesan cheese. Spoon mixture
into a 2-qt. baking dish, and sprinkle with remaining 2 Tbsp. cheese.
- 2. Bake at 400° for 25 to 30 minutes or until bubbly and lightly browned. Sprinkle with parsley. Serve with bread.
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