Holiday Shrimp Dip: An Oliver Family Tradition Since 1977

Melda Lynn Oliver’s Shrimp Dip
You Need the Following:
- • Clean hands
- • 2 cans of small, de-veined shrimp (drained and rinsed)
- • 1 1/2 blocks of cream cheese (softened)
- • 1 tablespoon of mayonnaise
- • several dashes of Louisiana Hot Sauce
- • several dashes of Worcestershire Sauce
- • Tony’s Cajun Seasoning
- • Salt & Pepper
- • Parsley flakes
- • Paprika
What You Do to Make It:
- Per Mom: “Make sure they wash their hands!”
- Combine everything;
- Use the Louisiana Hot Sauce, Worcestershire, and Tony’s sparingly;
- Once everything is combined, put it in a nice bowl;
- Sprinkle with parsley flakes and paprika;
- Chill for about two hours;
- Serve with Fritos Scoops, on water crackers, or toast points.
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Miles Jay Oliver is a guy who lives in the Anderson Island area with his terrier mix, Mary Louise. He'd prefer Highland, but he has better access to his family from where he is now. Miles and Mary Louise are both single. Miles drives a sunflower yellow Volkswagen named Lola (she formerly worked as a show girl at the Copacabana), and he makes his living as a clerk for a private law firm. The only thing Miles has ever wanted to do is write, and he’s enjoying the ability to do so with Henry Harbor and other local publications. When not working or writing, Miles loves to read, paint, and look to other creative forms of expression as outlets for the ideas that would drive him crazy if he didn't get them out on paper and canvas. He's an avid film buff and a true bibliophile. You can follow him on his blog, but he's been really bad at updating it since beginning to work with Henry Harbor. If you like what he's writing, let him know. If you don't like what he's writing, let him know why.
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