There are certain party foods that make any event special, and of course, in the Graham family, my brother’s Spicy Creole Shrimp Dip always makes an appearance for Super Bowl.
To me, this simple recipe just says “time to party” in South Louisiana, and is a sure way to spice up any gathering. My older brother Jackie Graham perfected this Spicy Creole Shrimp Dip recipe many years ago, and it has quickly become one of the most requested recipes on Acadiana Table. Here in Louisiana, this is the shrimp dip you’re going to see at many special events including this weekend’s Super Bowl.
Be sure to use Louisiana wild-caught shrimp in this recipe, and to source the best Gulf seafood available, check out the listings on Louisiana Direct Seafood. The sauce in this dip is a zestier version of a traditional rémoulade infused with horseradish, Zatarain’s Creole mustard, and hot sauce. As with any recipe, you can certainly adjust the ingredients to your taste, but I would urge you to follow this one to a tee the first time out. While this Spicy Creole Shrimp Dip is guaranteed to clear up any sinus problem you might have, I can assure you it is addictive.
Make plenty of this Spicy Creole Shrimp Dip; it will go quickly.
- 4 large eggs
- 2 pounds small, raw peeled Louisiana shrimp
- 1 jar (16 oz) Creole mustard or coarse-grained mustard
- 1 jar (5.25 oz) prepared horseradish
- 1 cup canola oil
- 1 tablespoon lemon juice
- 1 cup finely diced yellow onion (fresh, not pre-cut frozen)
- 1 cup finely diced green bell pepper (fresh, not pre-cut frozen)
- 1 cup finely diced celery (fresh, not pre-cut frozen)
- Kosher salt and freshly ground black pepper to taste
- Dash of hot sauce
- Ritz crackers, for serving
- In a large pot of cold water filled to the halfway point, add the eggs. Turn the burners to high and bring the water to a boil and immediately turn off the heat. Cover the pot and let sit for 12 minutes. Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water. Peel the eggs and dice. Place the diced eggs in a bowl, cover and refrigerate.
- In the same pot of water over high heat, bring it to a boil. Add the raw shrimp. Bring the water back to a boil and cook for approximately 5 minutes. Remove one of the larger shrimp and test for doneness. If done, turn off the heat. Immediately remove the pot and strain the shrimp into a colander. Rinse with cold water to stop the carryover cooking and then dry the shrimp on a kitchen towel or paper towels. Put the shrimp in a bowl lined with paper towels and place in the refrigerator to cool. (UPDATE NOTE: Be sure to dry the shrimp on paper towels before adding to the mustard mixture to prevent excess liquid.)
- In a large mixing bowl, add the mustard, horseradish, canola oil, and lemon juice. Stir to combine. Add the diced vegetables and stir. Add the boiled eggs and stir to distribute evenly throughout the mixture. Add salt, pepper and hot sauce to your taste.
- Add the shrimp and stir to distribute evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
- For serving, fill a bowl with the dip and place on a tray surrounded by Ritz crackers.
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