A creamy cracker spread made with cream cheese, butter and jumbo shrimp seasoned and sauteed in a skillet with butter and extra virgin olive oil.

Biloxi Butter - Shrimp Cracker Spread

Once upon a time it was pretty common here for home gatherings that usually involved some kind of card games, and maybe sometimes a little wager might have occurred.

Unfortunately, as society has changed and legal casinos arrived here in Biloxi, those home gatherings have pretty much dropped off - but the snacks served live on!

Biloxi Butter, a creamy cracker spread made with seasoned cream cheese, butter and local shrimp sauteed in a skillet with butter and extra virgin olive oil, is one of those snacks.

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Here's what you'll need to make my Biloxi Butter:

For the Shrimp:

1/2-pound jumbo shrimp (21/25 count), peeled and deveined

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Creole or Cajun seasoning

1/2 teaspoon Old Bay seasoning (#ad)

1 tablespoon unsalted butter

For the Spread:

8-ounce block cream cheese, softened at room temperature

1/4 cup (1/2 stick) unsalted butter, softened at room temperature

2 teaspoons horseradish, or to taste, optional
1/8 teaspoon celery seed, optional

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon red pepper flakes, optional

Here's how to make it!

Peel, devein, rinse and pat dry the shrimp. Toss with the olive oil and seasonings.

Let rest for 5 minutes, tossing a couple times.

Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.

As shown here, I'm cooking my shrimp in the Anyday microwave cooker (#ad) which takes about 3 to 4 minutes on high for jumbo shrimp. To prepare stovetop, heat a large skillet over medium high, add butter and transfer the shrimp with the oil and seasonings and cook until cooked through.

Remove from heat and transfer to a plate to cool.

For the spread, blend together the cream cheese and butter.

Add the horseradish, if using, celery seed, onion and garlic powder and pepper flakes, if using; combine well.

Set aside a shrimp to garnish the top if desired and chop remaining shrimp to desired consistency. Some folks like them minced up fine and you can use a food processor for that. I prefer mine to have more texture, so I rough chop them. Add chopped shrimp to the cream cheese mixture, along with the red pepper flakes, if using.

Fold the shrimp into the cream cheese. Serve immediately or refrigerate until needed, allowing at least 30 minutes to come to room temperature, then stir to recombine.

Garnish with additional Old Bay and Creole or Cajun seasoning and serve with sturdy crackers. If you remembered to set aside a shrimp or two for garnish, add them to the top of the spread. I usually forget!

For more of my favorite appetizer recipes, check out the collection on my Pinterest page!

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Posted by DeepSouthDish.com on August 23, 2025

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