|Cajun Shrimp Dip and Spread, is a well loved Deep South appetizer, made preferably with freshly boiled Gulf shrimp.|
Cajun Shrimp Spread and DipCajun Shrimp Dip is such a delicious addition for any party or gathering. It's great with tortilla chips, corn chips, crackers, or even spread on bread. Make it a day ahead if you can, because the flavor only improves, but try to at least chill it for an hour or so at the very least, letting it come to room temperature before serving.
More often than not, we make dips like this from highly seasoned, leftover boiled shrimp. I know. Some of you are saying leftover boiled shrimp? What's that?! Well, let's just say when we have a shrimp boil here in the Deep South, we make a lot of shrimp, so there's often some left. No worries though. I've written the recipes to start from scratch with raw shrimp. The Cajun goes shrimping in-season with his Dad, so I almost always have freshly frozen, raw shrimp put up in my freezer.
I neglected to do this for the photo this time, but as with most dips, a nice garnish is to top the dip with just a bit of one of the primary ingredients - here a few of the whole or chopped, cooked shrimp and a sprinkling of a bit of some extra Cajun seasoning or Old Bay. Dips are mostly unidentifiable, so the garnish also lets your party guests know what the dip contains.
The amount of mayonnaise is, of course, only a guideline. Just enough to reach the desired consistency you're looking for.
For more of my favorite appetizer recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Cajun Shrimp Spread and Dip©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 1 hour | Yield: About 4 to 6 servings
For the Seasoned Shrimp:
For the Dip:
- 1 pound of small raw shrimp, peeled
- 1/2 tablespoon canola oil
- Old Bay seasoning, to taste
- Cajun seasoning (like Slap Ya Mama), to taste
- Kosher salt and fresh cracked black pepper, to taste
- 1 (8 ounce) package of cream cheese, softened at room temperature
- 1/3 to 1/2 cup of mayonnaise
- 2 tablespoons of grated onion
- Juice of half a lemon (about a tablespoon)
- Couple dashes of hot sauce, to taste
- 1 teaspoon of Cajun seasoning, or to taste
Dry shrimp off well with paper towels. In a large skillet, heat the oil over medium high heat. Add the shrimp and sprinkle with Old Bay, Cajun seasoning, and salt and pepper. Cook the shrimp, stirring occasionally, until it turns pink and is no longer transparent. Remove and set aside to cool.
Set aside a few shrimp for garnish. Place the shrimp into a food processor and process until finely chopped. Cut the cream cheese into chunks and add to the shrimp. Spoon in 1/3 cup of the mayonnaise, and add the grated onion, lemon juice, hot sauce and Cajun seasoning. Process until smooth. Add additional mayonnaise as needed to thin further. Taste and adjust seasonings. Refrigerate overnight if possible, or at least one hour.
Spoon into a serving bowl and garnish with the whole shrimp and a sprinkle of Cajun seasoning. Serve with toast points, assorted crackers, chips or cut up vegetables.
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Hot Crab Dip
Caramelized Onion Dip
Awesome Jalapeno Popper Dip