Ingredients
-
8 ounces cooked peeled medium-sized shrimp
-
6 ounces lean thick-sliced bacon
-
8 ounces cream cheese, room temperature
-
1/2 cup mayonnaise
-
1/3 cup freshly grated parmesan cheese, divided
-
1 1/2 teaspoons prepared white horseradish (I used a little more)
-
1 teaspoon fresh lemon juice
-
1/8 teaspoon cayenne pepper
-
3 green onions, thinly sliced
Instructions
- Heat oven to 375 degrees. Chop shrimp coarsely.
- In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
- In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
- Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
- Makes about 2 cups, or 6 to 8 servings.