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Red Bell Pepper Dip with Shrimp


2 lg Garlic cloves; peeled
3 (7) oz jars roasted red Peppers; undrained
1 pk (8 oz) cream cheese; cut into pieces and chilled
1 1/2 teaspoon Ground cumin
1/2 c Fresh tomatoes; seeded and chopped
1/4 c Medium hot salsa
1/4 c Onions; chopped
1 tablespoon Jalapeno pepper; chopped
Salt and pepper to taste
2 lb Large shrimp; peeled and deveined

Yield: 8 Servings

Drop garlic cloves through feed tube of food processor and chop finely. Add roasted peppers with their liquid and puree the mixture until it is almost smooth. Add cream cheese and cumin; and blend until all is smooth. Transfer the mixture to a medium sized bowl. Mix in tomato, salsa, onion, and jalapeno pepper. Season with salt (optional) and pepper. Cover and refrigerate for a minimum of 3 hours and up to 2 days. Before serving, use a fork to remix and blend all together.

When ready to serve, place dip in middle of a serving platter and surround shrimp around it.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.