Louisiana Shrimp Spread

Ann says that she prefers 25 to 30 count size shrimp for this spread

• 3/4 pound cooked shrimp
• 8 ounces cream cheese, softened,
• 1 tablespoon Worcestershire sauce
• 1/2 small onion,chopped
• 2 teaspoon hot sauce
• 2 teaspoon Old Bay seasoning
• 1/2 teaspoon fresh chopped roasted garlic

METHOD

Mix all ingredients together and chill overnight.

Serve with crackers or slices of crusty French bread.

Serves: 6 - 8 on buffet: easily doubled.

Contributor: annpeeples

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