Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7½ cups water
- 2½ pounds unpeeled, medium shrimp
- ½ green bell pepper, finely chopped
- ½ large onion, finely chopped
- 1 clove garlic, minced
- 1 (8-ounce) package cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 teaspoon hot sauce, such as Tabasco
- garnish: cooked, peeled shrimp
Directions
Bring water to a boil, add shrimp and cook 3 to 5 minutes or just until shrimp turn pink.
Drain and rinse with cold water; peel shrimp, devein and finely chop.
Add bell pepper, onion and garlic to shrimp.
Beat cream cheese and next 4 ingredients until fluffy.
Stir into shrimp mixture.
Chill, but remove from refrigerator 30 to 60 minutes before serving.
Garnish, if desired, with whole shrimp.
Serve with crackers, chips and fresh vegetables or fill small pastry shells or celery sticks with the mixture.
Category:Cathy's Recipes
Category:Dip Recipes
Category:Spread Recipes
Category:Shrimp Recipes
Category:Green bell pepper Recipes
Category:Onion Recipes
Category:Cream cheese Recipes
Category:Mayonnaise Recipes
Category:Lemon juice Recipes