Hot Seafood Dip....Let the Party Begin!

Enjoy the sights and sounds of this beautiful season

One of "best of the best" old New Orleans Appetizers!

Estelle's Hot Seafood Dip

1 1/4 pounds of unpeeled fresh shrimp

2 T. butter

2 cups mayonnaise

1 cup freshly grated Parmesan cheese

1/2 cup chopped green onions

2 jalapeno peppers, seeded and chopped

2 T. lemon juice

3 drops of Hot Sauce

1 pound fresh lump crabmeat, drained

1 (14 ounce) cans artichoke hearts, finely chopped and drained

1/2 t. salt

fresh parsley

1/3 cup sliced almonds

Peel the shrimp and devein. Cook shrimp in the butter for about two minutes. Set aside. Combine mayo and next 5 ingredients in a large bowl. Add shrimp, crab and artichokes. Sprinkle with the salt. Combine and place into a baking dish. Bake uncovered at 375 degrees F. for 25 minutes until bubbly and melted. Serve with Melba rounds or toasted  baguette slices.