Baked Shrimp Cocktail Dip Yield: 8 to 10 Servings

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eats Published in the April 2021 issue of Our State Baked Shrimp Cocktail Dip Yield: 8 to 10 servings. 1 bay leaf 1 tablespoon pickling spice 1 pound medium shrimp, thawed, peeled, and deveined 1 (8-ounce) block cream cheese, softened ¼ cup sour cream ¼ cup mayonnaise ¼ cup ketchup 2 tablespoons prepared horseradish sauce ¾ cup shredded Gouda or Swiss cheese ¼ cup grated Parmesan ½ teaspoon garlic powder ½ teaspoon Old Bay seasoning Juice of 1 lemon Salt to taste Freshly ground black pepper to taste Texas Pete to taste (optional) ½ cup chopped fresh parsley, divided Crackers, celery sticks, or pita chips (for serving) Preheat oven to 350°. Lightly grease an 8 x 8-inch baking dish with cooking spray. In a large pot, add 3 cups of water, bay leaf, and pickling spice; bring to a boil. Add shrimp and cook just until shrimp turn pink and begin to curl (about 2 minutes). Do not overcook. Remove and discard bay leaf. Strain shrimp in colander in sink. Cover shrimp with ice cubes and allow to cool. When shrimp is cool to the touch, coarsely chop and add In a large bowl, combine cream cheese, sour cream, to cheese mixture. Stir until all ingredients are combined. mayonnaise, ketchup, horseradish sauce, cheeses, garlic Transfer shrimp mixture to baking dish and bake for 45 powder, Old Bay, and lemon juice. Taste mixture; add salt, minutes or until golden and bubbly. Remove from oven and black pepper, and/or hot sauce if desired. Add half of the garnish with remaining parsley. Serve hot with crackers, chopped parsley and stir. celery sticks, or pita chips. Subscribe to the Our State Eats newsletter and get recipes weekly. Go to ourstate.com/os-newsletters ORIGINAL RECIPE BY LYNN WELLS PHOTOGRAPH/ BY MATT HULSMAN.

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