Ingredients
Yield: 30 individual servings
1 tablespoon olive oil
2 tablespoons red onion (finely diced)
8 ounce large shrimp (u20/22, peeled and deveined)
1/2 teaspoon fine salt
1/4 teaspoon cayenne pepper
4 ounce cream cheese (at room temperature)
2 teaspoons lime juice (fresh squeezed)
1/2 teaspoon Worcestershire sauce
Phyllo cups (for serving)
toast points (for serving)
crackers (for serving)
Directions
Step 1
Heat the olive oil in a medium sauté pan over medium-high heat. Add the red onion to the pan and cook for 1 to 2 minutes until softened. Add the shrimp, 1/4 teaspoon salt, and cayenne pepper and cook for 1 1/2 minutes per side or until the shrimp are pink and slightly browned.
Step 2
Blend, in the bowl of a food processor, the cream cheese, Tiger Sauce, lime juice, Cajun Sunshine and Worcestershire sauce until smooth. Add the shrimp and onion mixture and puree until just smooth.
Step 3
Serve either as a dip or an individual canapé in phyllo cups, on toast points or crackers.
