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Lynn's Shrimp & Cream Cheese

2 cups water
1 tablespoon plus
1 teaspoon Cajun Seasoning
1 pound small shrimp, peeled
1 pound cream cheese,
at room temperature
5 tablespoons reserved shrimp broth
2 tablespoons lemon juice
2 teaspoons onion powder
2 teaspoons hot sauce
1 teaspoon garlic powder
one-half teaspoon salt
one-half teaspoon cayenne pepper
2 tablespoons minced green onion
2 tablespoons minced parsley

Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Cajun Seasoning.
Add shrimp, bring back to boil and simmer for 2 minutes. Strain and reserve 5 tablespoons shrimp broth. Chill in refrigerator. This can be done a day ahead of time.
 Place cream cheese, reserved shrimp broth and lemon juice in bowl. Beat mixture until smooth.
Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.
Fold in cooked shrimp, green onions and parsley.
Serve with chips and crackers.

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 slightly larger than Massachusetts, lies at the eastern end of the Mediterranean Sea. It is bordered by Egypt on the west, Syria and Jordan on the east, and Lebanon on the north. Its maritime plain is extremely fertile. The southern Negev region, which comprises almost half the total area, is largely a desert. The Jordan, the only important river, flows from the north through Lake Hule (Waters of Merom) and Lake Kinneret (Sea of Galilee or Sea of Tiberias), finally entering the Dead Sea, 1,349 ft (411 m) below sea level—the world's lowest land elevation

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