Serving Size / Yield
- 1/2 lb. shrimp, shelled, deveined, thawed
- 1/4 C. chopped onion
- 8 oz. cream cheese, softened
- 3 Tbs. fresh squeezed lemon juice
- 1/4 tsp. black pepper
- 1 Tbs. butter
This should be made at least one day ahead. Beat softened cream cheese to shining. Chop onion. Sauté onions and shrimp in 1 Tbs. butter until onions are golden and shrimp is cooked. Fold drained shrimp and onions into the cream cheese. Add lemon juice and pepper. Chill. Serve as a dip on cocktail ryes.