Roasted Corn and Shrimp Dip
I never put the shrimp in
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon vegetable oil
- 1 cup frozen corn
- 1/2 cup parmesan cheese
- 3 tablespoons green and red peppers
- 3/4 cup sharp cheddar cheese
- 8 oz cooked salad shrimp
- Carbohydrate 42.7101250087195 g
- Cholesterol 156.950000049521 mg
- Fat 80.3899812824457 g
- Fiber 3.51143738603749 g
- Protein 34.5894875065585 g
- Saturated Fat 29.4738290699131 g
- Serving Size 1 1 Serving (641g)
- Sodium 1767.53562605144 mg
- Sugar 39.198687622682 g
- Trans Fat 35.5483315910086 g
- Calories 1013 calories
Combine corn, peppers and oil in a shallow pan. Bake at 425 for 20-25 minutes, until lightly browned. Mix cheese, mayo and shrimp and lime juice. Add to corn and peppers and mix. Bake for 20 minutes at 350. Serve with french bread, frito scoops or torilla chips
