Friday, January 22, 2010

Cajun Shrimp Dip

Cajun Shrimp Dip and Spread, is a well loved Deep South appetizer, made preferably with freshly boiled Gulf shrimp.
Cajun Shrimp Dip and Spread, is a well loved Deep South appetizer, made preferably with freshly boiled Gulf shrimp.

Cajun Shrimp Spread and Dip

Cajun 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.

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Recipe: Cajun Shrimp Spread and Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min
Inactive time: 1 hour
Total time: 1 hour 10 min
Yield: About 4 to 6 servings


For the Seasoned Shrimp:
  • 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
For the Dip:
  • 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.

Hot Dip: Prepare as above except transfer to a 2-1/2 quart size baking dish. Bake in preheated 375 degree F oven for about 25 to 30 minutes or until bubbly. Garnish with reserved shrimp before serving.


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©Deep South Dish
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Posted by on January 22, 2010
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  1. There isn't a thing that I don't like about this dip! It's got all of my favorite elements! YUM!

    GO SAINTS! I hope that they win this weekend, along with my beloved Indianapolis Colts. I'd love to see them both in the Super Bowl. I'm a huge Drew Brees fan...we went to college together and I cheered him on through 4 bowl games with my fellow Purdue Boilermakers. I can't imagine anything better than seeing my favorite QB's, Drew Brees and Peyton Manning on the field together when we celebrate Super Bowl Sunday. Now...who to cheer for?!

  2. OMG, you had me at Baconnaise!!!


  3. Krista, we are of course HUGE Saints fans in this area of the country, but we do have a bit of a dilemma for this weekend. Brett Favre is a local boy ya know, he grew up here on the Mississippi Coast and his mom and family are still here. We normally would root for Favre - no matter who he plays for LOL - but the Saints are having a dream season and well, we have to hope that Favre loses this one!! Some of us are divided here - like a big rivalry!! You are right though, that would be a great Super Bowl, no matter who won!!

    I know Stacie! That's some good stuff huh? :)

  4. this sounds yummy too!!! all of your recipes do!!!
    have a wonderful weekend...oh...and don't forget to stop by this week...starting right now to enter and learn about the great give away that is being held on my blog this week! I know you will love the prize!

  5. This looks great, I love shrimp, and this dip looks perfect!

  6. Baconnaise!?!? I feel that I have been deprived. Why have I not heard of this sooner! This dip sounds great!

  7. I'm pulling for the Saints and Colts at this point.

    How does hubby shrimp, cast netting? I used to spend my summers, springs, and falls doing that when we lived in Florida. It was as much fun as fishing.

  8. I have some shrimp in the freezer. Think I just might whip up some of this delicious spread tomorrow. thanks Mary

  9. Just made this for a Super Bowl party and it is awesome!

  10. Just made this for a Super Bowl party this evening and it is awesome!

  11. OH my!!!! Had something that sounds like this in Key West, and have been looking for a recipe, none sounded quite right....until THIS ONE!!! Can't wait to try it!!!! Shari in VA

    1. I hope it's like the one you tried Shari - Happy New Year!!

  12. Sounds delicious! Approximately how many cups does a single recipe make?

    1. I forget to measure it, but I'd say roughly 2 to 2-1/2 cups.


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