Ingredients:3 tablespoons butter1 small green bell pepper, diced3 garlic cloves, minced1 (4 oz) jar diced pimiento, drained1 stalk celery, diced¼ yellow onion, chopped1 (1 lb) package frozen cooked mini salad shrimp, thawed1 tablespoon Cajun seasoning1 (8 oz) package cream cheese, softened1 dash tabasco sauce1 cup cheddar cheese, shreddedSalt and pepper, to tasteFresh parsley, chopped, to garnishFrench bread baguette slices or chips, to serveCooking Instructions:Melt the butter in a cast iron skillet over medium heat.Once completely melted, add in the bell pepper, garlic, pimiento, celery, and red onion. Cook until softened, stirring occasionally, about 6 minutes.Add in the thawed salad shrimp, the cream cheese, half of the cheddar, and the Tabasco.Sprinkle everything with the Cajun seasoning and salt and pepper, to taste. Mix until well combined and the shrimp is warmed through.Sprinkle the top with the remaining cheddar cheese and let melt.You can place the dip under the broiler for a minute at this point if you’d like the top to be slightly browned and bubbly.Top with chopped parsley and serve with bread or chips.Source: