Sponsored by Mondelēz International
Herman & Luther's Catering Company
This twist on a bayou classic turns the tangy dish into a creamy and cheesy appetizing delight.
6 Servings/1/3 cup serving
4-1/2 oz unsalted butter
3-1/2 tsp minced garlic
1 lb peeled shrimp
2 Tbsp lager
2-1/2 tsp Worcestershire sauce
1 tsp Cajun seasoning
1 lb cream cheese
4 oz mayonnaise
5 oz shredded Swiss cheese, divided
Salt to taste
1/2 cup RITZ crushed crackers
1. Melt butter and sauté garlic. Add shrimp and sauté. When the shrimp are ready to flip, add lager, Worcestershire sauce, and Cajun seasoning, and cook until done. Remove shrimp from the broth and cool. Cool broth separately so butter hardens.
2. Remove shrimp tails and roughly chop. In a food processor whip cream cheese and mayonnaise together until smooth. Cut butter into manageable pieces and add to cream cheese mixture. Process until smooth, and then drizzle in remaining broth.
3. In large bowl fold in chopped shrimp and about two thirds of the shredded Swiss cheese, and season as needed with salt. Place in pan and top with RITZ crushed cracker crumbs and remaining shredded Swiss cheese. Cover pan with foil (lightly spray underside of foil with pan spray) and bake in a preheated 350 degree F oven for 20 minutes or until heated through. Remove foil and bake uncovered for another 10 minutes, or until mixture is bubbling around the edges and is GBD — golden brown and delicious.
4. Serve with RITZ crackers for dipping.