Builder Release
PRODUCTS
- Made with one of our favorite spices, check out this month’s latest installment of #CreekstoneCookout with this mouthwatering dip!
INGREDIENTS
- 1 lb fresh shrimp
- 2 tablespoons of butter
- 4-5 cloves garlic
- 1 tablespoon parsley
- 1 tablespoon meat church holy voodoo
- ¼ cup white wine
- 2 tablespoons lemon juice
- 8 oz cream cheese
- 8 oz Colby jack cheese
- 8 oz shredded mozzarella
- 4 oz grated parmesan cheese
- ½ cup sour cream
- ½ cup mayo
- Toasted baguettes
INSTRUCTIONS:
- Light the Jealous devil charcoal and preheat the egg grill to 350 degrees
- Peal and devein the shrimp, chop
- Put the cast iron on the grill and melt the butter
- Mince 4-5 cloves of garlic
- Saute the shrimp and garlic for 2-3 minutes
- Add the ¼ cup of white winem 2 tablespoons of lemon juice, and season with meat church holy voodoo
- Cook for a couple minutes to reduce down, then transfer to large mixing bowl
- Add cream cheese, Colby jack, mozzarella, grated parmesan, sour cream, and mayo
- Stir thoroughly and return mixture back into cast iron skillet
- Bake on the big green egg until top is a nice golden brown
- Remove from grill and serve on toasted baguettes
Products Used: meat church holy voodoo, jealous devil charcoal, big green egg xl, hardcore carnivore gloves, smithey no. 12 cast iron, smithey spatula
