Bayou Shrimp Dip

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While i haven't made this yet, it looks absolutely stupendous! From david ammann's bayou kitchen.

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Steps

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In a large skillet , bring worcestershire , chablis , butter , black pepper , cayenne pepper and garlic salt to a boil.

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Add shrimp and return to boil , stirring occasionally.

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Remove from heat.

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Allow mixture to sit in pan for 15 minutes.

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Meanwhile , mix both cheeses , mayonnaise , celery , onion and onion tops in a large bowl.

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Place half the shrimp and the liquid from the skillet into a food processor and pulse until very fine.

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Add remaining shrimp and pulse briefly so remaining shrimp stay fairly coarse.

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Add shrimp to cheese mixture and blend well.

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Add just enough milk to reach desired consistency.

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Refrigerate overnight.

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Mixture will thicken , so thin with a little more milk just before serving.

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Ingredients

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worcestershire sauce, chablis, butter, ground black pepper, cayenne pepper, garlic salt, raw shrimp, sharp cheddar cheese, monterey jack cheese, mayonnaise, celery, onion, green onion top, milk