Shrimp and Mushroom Dip
You can use your favorite variety of mushroom for this dip; however, avoid canned mushrooms at all cost. There are two ingredients in the world of food that I unequivocally refuse to use; they are frozen crabmeat and canned mushrooms.

Ingredients:
1 stick unsalted butter
2 cups sliced mushrooms
1 cup chopped onion
one-half cup chopped green bell pepper
one-half cup chopped red bell pepper
one-half cup chopped celery
1 tablespoon minced garlic
2 teaspoons Tony Chachere's
Creole Seasoning
4 tablespoon flour
2 cups heavy cream
1 cup shredded cheddar cheese
1 teaspoon hot sauce
0ne-eighth teaspoon white pepper
1 pound medium shrimp,
peeled & de-veined
3 tablespoons minced parsley

Directions:
1. Heat butter in medium saucepot. Add mushrooms, onions, bell peppers, celery and garlic. Cook for 5 minutes. Stirring occasionally.
2. Add Creole seasoning and flour and cook for 3 minutes, being careful not to brown the flour.
3. Add heavy cream, cheddar cheese, hot sauce and white pepper. Bring to a boil, lower fire and simmer for 10 minutes, stirring constantly to make sure sauce does not stick.
4. Add shrimp and continue to simmer, stirring occasionally for additional 10 minutes.
5. Add parsley. Serve with crackers.
Yields approximately 6 cups of dip.

Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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