Mexican Shrimp and Olive Dip
|1/2 lb medium shrimp, peeled and deveined|
|2 tsp butter|
|1/2 lb cream cheese, softened|
|1/3 cup sour cream|
|1 tsp garlic powder|
|1 tsp cumin|
|1/2 cup red bell pepper, minced|
|1/3 cup scallions, minced, white and green parts|
|1/3 cup ripe pitted black olives|
|1/3 cup queso fresco, queso blanco or fetta cheese crumbled|
|1 tbs fresh cilantro leaves, chopped|
|tortilla chips or toasted baguette slices|
|1 jalapeno pepper, minced with seeds|
|Additional shrimp, for garnish|
|Lemon slices for garnish|
|fresh chopped parsley for garnish|
- Rinse the shrimp and pat dry.
- In a medium skillet melt butter over over medium heat. Add the shrimp and cook and stir for 3-4 minutes.
- Chop the shrimp and add to a large bowl, then add remaining ingredients and mix until well combined.
- Add the dip to a serving bowl and garnish with additional shrimp parsley, and lemon slices if desired.