Shelly's Recipe

DILLED SHRIMP SPREAD

Category: Spreads -- Cold

1/2 lb peeled shrimp, rock shrimp, or crawfish tails
2 tbsp butter
1 garlic clove, chopped
3 oz cream cheese
1/3 cup chopped celery
1 tbsp Dijon mustard
1 tbsp chopped fresh dill

In a small skillet cook the shrimp in the butter over medium high heat, stirring for 1 to 3 minutes, or until just cooked through. Transfer the shrimp and juices to a food processor.

Add the remaining ingredients and blend to form a coarse paste. (Do not process until smooth.) Transfer the spread to a bowl, stir in salt and pepper to taste, and chill, covered, for at least 1 hour. The spread keeps covered and refrigerated for up to 3 days. Makes about 1 1/3 cups