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)
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before. For us, these are the culinary traditions that holiday memories are made of.
But, there is another tasty tradition in our family that has been passed through the generations that is most special–my brother Jackie’s Spicy Creole Shrimp Dip. To me, this simple recipe represents the holidays in South Louisiana, and is a sure way to spice up any gathering. We put it out at Thanksgiving and make even more as Christmas nears.
My older brother Jackie Graham was the real cook in the Graham family, and he perfected this Spicy Creole Shrimp Dip recipe many holidays ago. For years, he and his wife Lavonia–an equally talented cook–hosted our Thanksgiving family reunion in my hometown of Bogalusa, Louisiana. They would begin cooking the amazing feast two weeks before the event. It was an all day and night eating affair, and the taste of his famous Spicy Creole Shrimp Dip was reason enough for family members to make the trek from California, Mississippi, Florida, and beyond.
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.
My brother Jackie is no longer with us, and these days our families celebrate the holidays in our own hometowns. But every year across the nation, there are Grahams–and new generations of Grahams–celebrating the holidays with a big bowl of Jackie’s Spicy Creole Shrimp Dip close at hand.
Thank you, brother.
This Spicy Creole Shrimp Dip will go fast. Make plenty.
- 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.
Spicy Creole Shrimp Dip–a holiday classic.
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Thanks George we are buying the ingredients this AM and will enjoy in the PM. This is a great way to remember Jackie. Your blog is terrific! Thanks for sharing.
Very excited about this dip. Prepared it for my sons’ fortieth birthday!
i know I wil love
I will definitely be making this recipe in the near future…Thanks and have a great Thanksgiving.
This looks absolutely delicious!
Thanks George! This brought back so many sweet memories of Thanksgiving with Mom and Dad.They both loved doing this for the whole family. I’m forwarding your blog to a few close friends. Dad used to always make extra for me to share with them so now they can make it too!
Thank you again for honoring Dad in the most perfect way…delicious food!
I want to make this dip but I am not sure I would be willing to share.
Can’t wait to try this. My daughter in law and I will fight over who gets to bring it for the holidays — we both want to bring the “best” dish! LOL
I think you should BOTH bring it so there is more to enjoy!
This looks delicious and can’t wait to make it! I have one questions – are the egg whites separated from the yolks, or just all diced together then mixed in?
Hey Lisa – It’s whole boiled eggs all diced together. Enjoy!
do u hav to use the canola oild?
Hey Bridget – I highly recommend adding the oil. It brings all the elements together in this recipe and once it sits overnight you cannot tell the oil is there. Enjoy.
Do you think I could substitute olive oil?
Hey Denise-
In my opinion, I would not use olive oil because you need a neutral (flavorless) oil like canola, since the oil is there as a binder only. Any olive oil flavor will be diminished by the dominant mustard and horseradish spice in this recipe. It would be a waste of precious (and more expensive) olive oil. Thanks for the comment.
I made this last night and I could not believe how HOT it was. I only used 3 tablespoons of prepared horseradish, and it overpowered it. I have too many shrimp in it to throw it out. I’m looking to tone it down. Someone said Worcestershire sauce and more lemon juice. Any ideas????
Hey Trina-
There’s a reason it’s called “Spicy” Creole Shrimp Dip. It’s not for the faint of heart, and the reason I describe it as “this dip is guaranteed to clear up any sinus problem you might have.” Reviews have been exceptional for the spice level but everyone’s tolerance to spice is different. While you won’t be able to eliminate the spice from this batch, I urge you to make it again and tone down the horseradish and hot sauce. Best, George
that looks really good I am going to make this really soon thanks.
Sounds good. My mother was from Gramercy, La & my dad was from New Orleans . I will share my creole rice recipe next week.
I’m from Gramercy as well!! Going to try this for my birthday party!!!
Too much horseradish, is there anyway to calm it down a bit?
Hey Gwen – Thanks so much for asking. Horseradish is a rather bold ingredient of which folks are passionate about — one way or another. I would suggest either cutting it by half or cutting it out all together. Or better yet, make two batches for you and your guests — mild and full strength. I am willing to wager the spicier wins out.
Joyeux Noël,
George
Love it! This is very similar to one my late mother-in-law used to make..although she was a Mississippi gal, so she didn’t use as much horseradish..but we LOVE spicey. I’ve been looking for the recipe for years since my sweet hubby loved it so much. Thanks for sharing!
Cindy
http://cindyssecondthoughts.blogspot.com/
Cindy – so glad it brings back memories for you also.
George
Just saw this recipe on a friend’s Facebook page and will definitely give it a try. My husband and I are from Franklinton, LA – home of the Washington Parish Free Fair!!!
Can another oil be substituted for canola oil?
Hey Susan – Good question. Yes, but make sure it has a neutral flavor such as vegetable oil. I do not recommend olive oil or any strong flavored oil. The oil is there to bind the ingredients only.
I have a question, not a comment……can the shrimp be chopped into smaller pieces instead of left whole?…..Somewhat like tuna fish?
Hey Dorothy – Chopping the shrimp should only be done if your shrimp are bigger than bite size. I recommend finding the small, raw peeled 70/90 count (per pound) Gulf shrimp and using them whole. If you have trouble finding them where you live, go online to Cajun Grocer and buy the Vermilion Bay Sweet white shrimp from my friends at the Port of Delcambre.
Enjoy.
oh yes,, i am gonna try this,, i make a fantastic crab dip,,,, gonna try this ,, WE LOVE SPICEY IN TEXAS!!! Right in time for the holidays
can you use the small already cooked shrimp?
Hey Vikki – You can, but who knows when they were cooked. If you have access to either fresh or IQF (individually quick frozen) shrimp then I recommend that. The key is controlling how long they are cooked so they do not overcook and turn rubbery.
5 minutes seems like too long to cook
Hey Lynette-
All depends on the size of your shrimp, and that’s why I use the word “approximately.” Test one of the shrimp and you’ll gauge how quickly to take them out of the water. All the best.
sounds good. As I’m from Louisiana, will be making this. My son LOVES spicy things.
ARE YOU SURE A CUP OF OIL VERSES A CUP OF MAYONNAISE .. JUST WANTED TO BE SURE
Hey Stephanie – I know it sounds unusual but that is the genius of this recipe. The oil acts as a binder that brings all the elements together. Once it has time to sit overnight you will never notice any oil at all. Enjoy.
I bought ingredients to make this but I have a view questions. Would the taste be changed to much to omit egg, for allergy reasons? Also I can not find Louisiana Gold hot sauce for some reason…will any hot sauce do?
Hey Jennifer- Excellent questions. Okay to omit eggs for allergy reasons and, while I am loyal to Louisiana products, most any hot sauce will do.
Enjoy and thanks for the comment.
This looks so good and we plan to use for a dinner party tomorrow. Do you think leaving out the bell pepper and celery would alter the flavor or texture too much? Would I have to reduce the oil since there will be fewer other ingredients? Or could we substitute the peppers/celery with more egg or onion?
Hey Stephanie – Add 1 cup more onion only. The vegetables add flavor and a crunchy texture – a contrast to the smoothness of the mustard. Though different, the dip should still be delicious without bell pepper and celery. Let us know.
I was born and raised in Arkansas but my family is from Louisiana and we love Cajun food. I am going this evening to get the ingredients (horseradish, creole mustard, and small shrimp) to surprise my family with your recipe for Christmas. Thank you so much for sharing your recipe. Merry Christmas and Happy New Years from my family to yours.
Do you have to put the egg??
Hey Debbie – A couple of folks have asked that and the answer is “no.” If you have allergies or whatever the reason leave it out. However, the boiled eggs do add flavor and texture to the recipe. Thanks.
Looks great!!!
Will try for X-Mas!!!
Your memories of the holidays are much the same as mine which makes me homesick for mom who is gone now. I am sure the dip will be just as good! Thank You!
how many will this recipe serve. Plan on making for New Years
Hey Margie – Very good, but tricky question. In my experience, I make this recipe for 10 – 20 guests. For a larger group, I usually double the recipe. After all, if there is any leftover, this dip will be just as good the week after your party. Happy New Year.
Could you use jalapeno pepper instead of the bell pepper for a little more spicy???
Hey Suzanne – Certainly you could add jalapeno, but with a word of caution. The horseradish and the Creole mustard are plenty spicy enough so go easy on adding jalapeno. In fact, I would suggest you split the recipe in half with jalapeno added to one half and the other following the recipe. Let me know how it works.
I was planning on making it per the recipe. Went to the store yesterday and forgot the bell pepper, but got plenty of jalapenos. I do have a wilty-looking bell pepper in the fridge, so maybe I’ll see what I can salvage of it and make up the difference with the jalapeno (with seeds & membranes removed). We live out in the boondocks, so I don’t have the opportunity to get back to the store before our New Year’s Eve party tomorrow night. I’ll let you know how it turns out for sure!
Hey Suzanne – It’ll work great. Even if it’s a bit on the spicy side, that will just give you an added reason to drink more Champagne! Bonne Année!
Sounds divine!!! Can hardly wait to try it!
Looks good
Looking forward to seeing more recipes!
I am soooo happy to have this recipe and hope for more of these authentic local recipes! We live on the Mississippi Coast.