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Spicy Creole Shrimp Dip

February 4, 2021 by George Graham 4 Comments

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.

At your holiday party, I guarantee this Spicy Creole Shrimp Dip will become a recipe favorite for your friends and family. (All photos credit: George Graham)

At your next party, I guarantee this Spicy Creole Shrimp Dip will become a recipe favorite for your friends and family. (All photos credit: George Graham)

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.

Louisiana ingredients spice up this Spicy Creole Shrimp Dip.

Louisiana ingredients spice up this Spicy Creole Shrimp Dip.

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.

This Spicy Creole Shrimp Dip will go fast. Make plenty.

This Spicy Creole Shrimp Dip will go fast. Make plenty.

5.0 from 3 reviews
Spicy Creole Shrimp Dip
 
Print
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
This is a minimal recipe amount, and I urge you to make more; it will go fast. The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp. You can make this ahead, and it will keep for at least a week. In fact, it is even better if made at least two days before serving.
Recipe by: Adapted from a recipe by Jackie Graham
Serves: A large gathering
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. Add the shrimp and stir to distribute evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
  5. For serving, fill a bowl with the dip and place on a tray surrounded by Ritz crackers.
Notes
If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff. You may not have access to Creole mustard, so try a quality spicy brown mustard, but I can't guarantee the results. I urge you to order the 16 oz. Zatarain's Creole Mustard online. You will be tempted to skip the step of drying your shrimp with paper towels to prevent excess moisture before adding them to the mustard mixture. Don't. If you do, the shrimp dip will be too watery. For best results, make the dip a day ahead and refrigerate in an airtight container overnight. (Added note: To prevent excess moisture in the dip, do not use pre-cut frozen vegetables (onion, bell pepper, or celery), since they will become watery when thawed.
3.5.3217

 

Spicy Creole Shrimp Dip–the perfect party dip.

Spicy Creole Shrimp Dip–the perfect party dip.

YOUR SEAT AT THE TABLE:  If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick, painless, and FREE.  You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added.  Thanks, George.

Filed Under: Appetizer, Seafood Tagged With: Spicy Creole Shirmp Dip

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Comments

  1. Carleen Doucet says

    February 6, 2021 at 7:17 am

    Great dip!

    Reply
  2. Pamela says

    October 7, 2023 at 1:02 pm

    I’m going to try this amazing recipe.

    Reply
    • George Graham says

      October 8, 2023 at 11:00 am

      Pamela – This dip is guaranteed to spice up your holiday season. Enjoy!

      Reply
  3. Bob says

    December 23, 2023 at 9:16 am

    Yummy

    Reply

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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