Shore is Good Seafood Dip

I'm so glad to see that y'all came into the kitchen with me today because as I said earlier

today's show is all about low country cuisine. And you know, the plentiful harvest of the sea

that we have here is the basis of low country cooking. So I really think you're going to like

this first recipe that I'm going to share with you. It is called Shore is Good Seafood Dip. That's

S-H-O-R-E. I'm going to take about a cup full of shrimp that have been coarsely chopped. I'm going

to take a small can, which is about a cup of claw crab meat. Now, you can use claw meat or you can

use lump that you can find in your seafood department at your grocery store. I love the

because it's got a real good flavor. Claw meat is a lot less expensive than your lump meat

All right, now to our meats, I gonna add a half a can of cream of shrimp soup Now I have dipped off the top half of that soup and put it to the side to use in something else

The reason I'm using the bottom half of that can is because the shrimp sunk to the bottom

and that's the part I really want. So I'm adding the bottom half of a can of cream of shrimp soup

To our ingredients now, I'm going to add a half a teaspoon of ground white pepper

But first, I've thrown a couple of tablespoons of butter into our skillet

and I'm going to saute two ribs of celery that's been diced fairly fine

one green bell pepper that's been diced, and one onion. I'm going to turn this up a little bit and we're going to let that sauté for a few minutes

while I'm mixing up the rest of our dip. All right, to our ingredients now, we're going to add a cup of mayonnaise and I recommend

that you do use a good premium mayonnaise And I going to add just a little salt It not going to take much because everything else is just naturally salty

And to this, I'm going to add two cups of grated Parmesan cheese

Now you can fresh grate your Parmesan cheese, or you can buy it in the container already grated at the grocery store

So we're just going to fold that over, and let's come check on our vegetables

So these are sautéed just kind of tender, and I'm going to take them

Nothing smells like an onion cooking, you know? All right. We'll finish mixing this together

All right, I've got everything mixed together. Now I'm just going to dump this into a pre-sprayed pan

and it's going in the oven. at 325. If you're having a cocktail party

I promise you it would be a big hit at the table

Just gonna kinda flatten that out. All right so we gonna put this in the oven remember at 325 a little less than we normally cook on And we gonna let this bake for about 25 minutes until it nice and bubbly brown

And you know I've got one ready. Look at this

Oh, smells fabulous. And it's hot as a firecracker. And now to serve along with my seafood dip

I'm gonna put out a rich, buttery cracker, and then I'm gonna put out some toast points

that are just super crisp. And I mean, this is so, so hot

Can you see the shrimp in it? And the crab? It smells so very good, but it's really, really hot. Mmm

Your family's gonna love this one