210 oz cansdiced tomatoes with celery, green pepper and onion
2lbs mediumshrimpcooked, peeled and deveined
salt and pepperto taste
green onionsliced, for garnish (optional)
Preheat oven to 350. Spray an 8" x 8" baking dish with cooking spray and set aside.
Place a large skillet over medium-high heat and melt butter. When butter is melted, add onion, bell pepper, celery, garlic and ½ tsp salt. Cook 6–8 minutes, stirring often, until veggies begin to soften.
Fully drain diced tomatoes then add to pan along with Worcestershire sauce. Stir to combine. Bring mixture to a boil then reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until tomatoes begin to break down and sauce thickens to about the consistency of ketchup. Cook until no liquid remains in pan, being careful not to burn.
While sauce is cooking, chop shrimp into small pieces. (Be sure shrimp is fully defrosted and drained, or the dip will be runny). In a large bowl, combine cream cheese, sour cream, Parmesan cheese and mozzarella. Remove sauce from heat, add shrimp pieces and season to taste with salt and pepper and a pinch of sugar if it’s a little too tart. Then add cheeses, and when fully combined, pour into prepared pan.
Bake for 20–25 minutes until bubbly. Garnish with plenty of sliced green onion if you like. Serve with crackers and enjoy!
Make the sure shrimp is fully defrosted and mixture is drained before adding the cheese, otherwise you run the risk of watery dip.