A Year-Round Guide to Franklin and Nantahala

Yield: 8 to 10 servings. 1 bay leaf 1 tablespoon pickling spice 1 pound medium shrimp, thawed, peeled, and deveined 1 (8-ounce) block cream cheese, softened ¼ cup sour cream

Madison County Championship Rodeo

Yield: 8 to 10 servings. 1 bay leaf 1 tablespoon pickling spice 1 pound medium shrimp, thawed, peeled, and deveined 1 (8-ounce) block cream cheese, softened ¼ cup sour cream

Rosemary and Goat Cheese Strata

Yield: 8 to 10 servings. 1 bay leaf 1 tablespoon pickling spice 1 pound medium shrimp, thawed, peeled, and deveined 1 (8-ounce) block cream cheese, softened ¼ cup sour cream

Yield: 8 to 10 servings.

1 bay leaf
1 tablespoon pickling spice
1 pound medium shrimp, thawed, peeled, and deveined
1 (8-ounce) block cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
¼ cup ketchup
2 tablespoons prepared horseradish sauce
¾ cup shredded Gouda or Swiss cheese
¼ cup grated Parmesan
½ teaspoon garlic powder
½ teaspoon Old Bay seasoning
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
Texas Pete to taste (optional)
½ cup chopped fresh parsley, divided
Crackers, celery sticks, or pita chips (for serving)

Preheat oven to 350°. Lightly grease an 8 x 8-inch baking dish with cooking spray.

In a large pot, add 3 cups of water, bay leaf, and pickling spice; bring to a boil. Add shrimp and cook just until shrimp turn pink and begin to curl (about 2 minutes). Do not overcook. Remove and discard bay leaf. Strain shrimp in colander in sink. Cover shrimp with ice cubes and allow to cool.

In a large bowl, combine cream cheese, sour cream, mayonnaise, ketchup, horseradish sauce, cheeses, garlic powder, Old Bay, and lemon juice. Taste mixture; add salt, black pepper, and/or hot sauce if desired. Add half of the chopped parsley and stir.

When shrimp is cool to the touch, coarsely chop and add to cheese mixture. Stir until all ingredients are combined. Transfer shrimp mixture to baking dish and bake for 45 minutes or until golden and bubbly. Remove from oven and garnish with remaining parsley. Serve hot with crackers, celery sticks, or pita chips.

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This story was published on Mar 16, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.