LITTLE ROCK, Ark. (KTHV) -- Today we're kicking off cookbook week with a tasty shrimp dip.
Anthony Michael with the Cross-Eyed Pig will share this recipe from the Justin Wilson cookbook with Ashley, Alyse and Tom.
2 lbs peeled shrimp - chopped
8 oz cream cheese
1 squeezed lemon
10 green onions finely chopped
Salt and pepper to taste
Worchestire sauce & Louisiana hot sauce to taste
½ tbsp to 1 tbsp mayo
Cook the shrimp, then chop them up. Mix everything in a big bowl and serve.