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.

That said, can you use good ole canned shrimp from the grocery store shelf? Of course! I admit, I'm a bit spoiled having grown up along the Gulf coast where seafood is plentiful and fresh. That tastes by far the best, no doubt. Plus with canned shrimp, you do need to factor in the other stuff that's in there, such as sodium, since one small 4 ounce can of small salad shrimp can contain as much as 30% sodium! Frozen and thawed, small salad shrimp would be of much better quality and it's so simple to season.

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!



Yum

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

Ingredients

For the Seasoned Shrimp:
  • 1 pound 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 cream cheese, softened at room temperature
  • 1/3 to 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • Juice of half a lemon (about a tablespoon)
  • Couple dashes hot sauce, to taste
  • 1 teaspoon Cajun seasoning, or to taste
Instructions

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.

Source: http://deepsouthdish.com

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.
Check These Recipes Out Too Y'all!

Hot Crab Dip
Caramelized Onion Dip
Awesome Jalapeno Popper Dip

Posted by on January 22, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed