Seafood dip

 

 

Ingredients

2 cans cream of shrimp                    

1 can sliced water chestnuts [well drained]

2 philadelphia cream cheese

1 sour cream [24 oz]

2 lbs fresh shrimp ,peeled and deveined

1 bunch green onions, chopped

2 cans artichoke hearts or 2 cups of cooked mushrooms[well drained]

A splash  of Sherry

3 boxes of Athens mini shells  

 

Method

In a Dutch oven stir and  slowly heat the  cream of mushrooms, the cream cheese and the sour cream together.

When warm add the  drained water chestnuts, the drained chopped artichoke hearts, the chopped green onions and the shrimp, let simmer until shrimp are cooked then add the sherry, stir and pour in the shaffing dish.

If you make it a day ahead and rewarm it  has a tendency to become very runny so I usually do it a couple of hours before the party and keep  it warm.

Place the mini shells in a pretty basket  next to the shaffing dish.