Page 32 - CRCCE0225

Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Warm Creamy

Rock Shrimp Dip

Amount Measure Ingredient/Prep Method
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan
2 tbsp breadcrumbs for the mix
2 tbsp breadcrumbs for the topping
Salt & Pepper
3 tbsp butter
1 pound raw Rock Shrimp (if not available use
raw shrimp and cut into small pieces)
6 cloves garlic, thinly sliced
pinch crushed red pepper flakes
1/2 cup white wine
1/2 bunch parsley leaves, finely chopped
1 tsp lemon zest

DIRECTIONS
Preheat the oven to 375° F.

Beat the cream cheese, mozzarella, sour cream, mayonnaise,
Parmesan, 2 tablespoons of the breadcrumbs and salt & pepper
in a large bowl with an electric mixer until smooth. Set aside.
In a large skillet, sauté the shrimp, garlic and season with salt
and the red pepper flakes and cook, stirring frequently, until the
shrimp just start to turn pink, about 2 minutes. Add the wine,
bring to a simmer, and cook until the shrimp are cooked. Remove
the skillet from the heat and let cool.
For the topping, mix the parsley, the remaining breadcrumbs and
1 tablespoon melted butter, the lemon zest and a pinch of salt.
Combine the shrimp, pan sauce and cream cheese mixtures
together and transfer to a baking dish. Sprinkle the breadcrumb
mixture over the dip, and bake until hot and bubbly, 15 to 20
minutes. Switch the oven to broil and cook until the top is golden
brown (be careful not to burn it!) Serve hot with crunchy bread
and/or crackers.

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CRCCE 0225.indd 30 1/21/25 7:53 PM