Tuesday, November 6, 2007

Paula Deen's Shore is Good Seafood Dip

I was looking for a fun appetizer to bring to a girl's night get together and found this in my Lady and Sons Cookbook. The recipe was really easy and delicious. I couldn't find cream of shrimp soup at the store so I substituted cream of asparagus. The other great thing about this recipe is unlike other Paula Deen recipes, it doesn't have three sticks of butter. Sorry no picture, but I took it straight out of the oven to the get together. There is a picture on the food network site. It would be fun to serve this fondue style at a party.

Shore is Good Seafood Dip:
Recipe Courtesy of Paula Deen
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper
Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

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