A culinary crowd pleaser, this Hot Cajun Shrimp Dip hits you with a double-barrel shot of shrimp flavor and spicy heat along with a comforting creaminess that is hard to resist.
And I will admit this is a spicy concoction, but I leave the level of intensity to your taste buds by holding back on the base spices. Shake on the hot sauce if you like.
By now, you’ve discovered my ever-popular Spicy Creole Shrimp Dip with ice-cold shrimp encased in a mustardy horseradish sauce. Fans of that dip have asked for a hot version using readily available shrimp and spicy Cajun ingredients. Not to disappoint, I accepted the challenge.
After a bit of trial and error, the resulting recipe is nothing short of brilliant—brilliant in its simplicity and brilliant in its unbridled flavor.
Let’s talk flavor. I live along the coast and am blessed to have the bounty of Gulf waters at my doorstep. Why mask the flavor of briny shrimp with heavy cheeses like mozzarella or cheddar when all it takes is a light cream cheese to give taste and texture to this dip.
Toasted crostini is my dipping bread of choice, but if you have a favorite cracker or chip, go for it. Make plenty of this dip for your next party; your friends and family are gonna love it.
- 3 tablespoons unsalted butter
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup chopped parsley
- ½ cup diced green onions tops
- 1 tablespoon minced garlic
- 2½ pounds medium (51 – 60-count) raw shrimp, peeled and deveined
- 2 tablespoons dry vermouth
- 1 (8-ounce) package cream cheese
- 1 cup mayonnaise
- 1 (10.5-ounce) can Cream of Shrimp soup, such as Campbell’s
- 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- Kosher salt and Freshly ground black pepper
- Hot sauce
- Preheat oven to 350ºF.
- In a large skillet over medium-high heat, add the butter. Once sizzling, add the onion, celery, green and red bell pepper and cook until the onion turns translucent, about 5 minutes.
- Add the shrimp and sauté until the shrimp turn pink but are not fully cooked.
- Add the vermouth and cook for 2 minutes until most of the alcohol burns off.
- Add the parsley, green onion, and garlic, and stir to incorporate.
- Add the cream cheese, mayonnaise, and soup, and stir to incorporate. Cook until the cream cheese is melted and the mixture melds together.
- Season with Cajun seasoning, white pepper, and smoked paprika.
- Taste the mixture and add salt, black pepper, and hot sauce to your desired spice level. (Note: If your dip is too thin, tighten it up with a cornstarch slurry by mixing a couple of tablespoons of cornstarch with an equal amount of cold water. Just stir it together and add it to the dip. Once it begins to bubble it will thicken.)
- In a 9x12-inch ovenproof baking dish coated with non-stick spray, add the mixture.
- Bake in the oven until hot and bubbly, about 20 minutes.
- Serve with toasted crostini.
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