I am proud to share this family favorite with you. My family’s eaten Lou Percy’s shrimp dip recipe since I was at least a teenager, and maybe before that. It’s one of my mom’s recipes.
Who is Lou Percy? That’s the mystery! Did she (or he) give my mom this recipe? Or did my mom find this delish combination of shrimp, spice, and cream cheese in a cookbook? I’ve searched high and low, but have no answer. And you know what? I dig mysteries. Sometimes it’s better that way.
My mom began making this recipe for holiday festivities throughout the year. When she’d have parties, Lou Percy’s shrimp dip was one of the guests of honor. My first husband and I, along with one of my favorite cousins and her husband, used to clean up as soon as my mom put this dip on the table.
I didn’t make this dip for years. It was a part of my distant past and something I didn’t think about until Christmas rolled around. My mom continued to make the dip for her annual New Year’s Eve party, however. I’d know the holiday season was coming and ask my mom to be sure and make some to share with me, too. My kiddos never took to the dip, and that was fine, because it meant I could have Lou Percy’s infamous shrimp dip all to myself.
My mom’s growing older and I’m transcribing all of her recipes as quickly as I can. A few years ago, Afriel and I sat Mom down and made her share the best of her recipes. I say we made Mom sit down – if you don’t know my mom, then you aren’t aware of this 80-something ball of fire. In spite of a serious back condition and two rounds of cancer including two rounds of radiation and one surgery, my mother remains a force to be reckoned with. Getting her to sit still for more than five minutes is next to impossible. The lady is always busy!
Lou Percy’s shrimp dip is a great addition to any party. The recipe can be used throughout the year, too. I love the dip at Christmas time, because it’s my favorite time of year. Having a shrimpy-cheesy-spicy treat while you’re partying with friends under the Christmas tree is something you shouldn’t miss.
Everyone – and I mean everyone – loves this dip.
I’ve had another version, and that person used more ketchup than my mom does. My mother said that dip was frightful, but I disagree. It wasn’t a knock-off that could hold a candle to my mom’s shrimp dip, but a bit more ketchup adds a rich, red tone to the dip. And a bit of tomato taste isn’t so bad. What I’m conveying here is you can definitely spice this recipe up your way.
As with all of my recipes, feel free to improvise. I always do.
What’s not negotiable: Don’t use canned shrimp. For heaven’s sake, that stuff is nasty. The shrimp should be fresh, fresh, fresh. It’s the base of this recipe. I use green onions and probably more spice than others may like. That’s how my mom always made it, but you can cut back.
It doesn’t take long to make this recipe, either. Like the majority of what I make in the kitchen, this recipe is easy, quick, and delightfully tasty. Serve with tortilla chips, Ritz crackers, or Keebler butter crackers. We’ve used each of these and the results are spectacular.
Lou Percy, whoever you are, thanks for a mighty yummy dip!
Lou Percy’s Shrimp Dip
1 lb. peeled, deveined, boiled shrimp
1 large package cream cheese, softened
6 to 8 green onions
1 dozen stuffed olives
1 cup mayonnaise
Fresh lemon juice
6 T ketchup
12 shakes hot pepper sauce
6 T Worcestershire
Garlic powder, seasoned salt, and black pepper
Chop up the shrimp, onions, and olives. Mix the cream cheese with mayo. Add the remaining liquid ingredients and blend. Slowly add the shrimp, green onions, and olives. Add garlic powder, seasoned salt, and black pepper to taste.