Bang Bang Shrimp Dip
Ingredients
- 1 tablespoon butter OR margarine
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup Crown® Lily White® Corn Syrup
- 1/4 cup Thai chili sauce
- 6 to 8 ounces frozen small cooked shrimp OR 1 can shrimp, drained
- Dash Sriracha hot sauce
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup chopped cilantro
PRODUCTS
Instructions
- Heat butter in a large skillet over medium-high heat. Add onion and garlic; cook for 2 to 3 minutes until softened but not browned. Add Thai chili sauce and corn syrup. Bring to a boil and cook for 1 to 2 minutes until syrupy. Add shrimp and cook 2 to 3 minutes until shrimp is hot. Remove from heat, stir in hot sauce and cool for 30 minutes.
- Spread cream cheese on serving platter with a raised lip. Pour sauce over cream cheese and sprinkle with cilantro. Refrigerate if not serving immediately.
- Serve with crackers or mini rice cakes.
