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.
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.
This recipe sounds fantastic…..perfect for the fresh shrimp caught right off the boat. I’m in St. Bernard LA….always looking for new recipes for new traditions with my son……since most of my family is deceased….thanks so much for sharing….Happy Holidays!!!
Sounds good. Will make soon. Live in Bogalusa.
Do I have to put the onion? Can I just use cranulatied onion instead?
Thanks for the question but …..No! I beg of you…please use freshly diced onion for not only the flavor but the crunch as well. Fresh onion is available everywhere and granulated onion has no reason to exist in modern society. And that’s my humble opinion.
This receipe sounds devine. I live in Harvey, Louisiana (Greater New Orleans area). Other than shrimp, I already have these ingredients ready to go. I plan to try it out tonight. My husband and I are celebrating our 14th Anniversary. Thanks!
Hey Elaine – Thanks for the comment and happy anniversary. Let us know how it turns out — the shrimp dip, of course.
Recipe sounds great. I will try it for Christmas
Can’t wait to try this dip on my Texas relatives.
looks fabulous!!
Cannot wait to try this!!!!
love getting new recipes & this one is delicious!!
Thanks George! Looking forward to other recipes!
Love this dip
Sounds great to me. Always looking for a new dish. Got the link from my niece. Will try this recipe on special friends this holiday season.
Will be doing this Dip for Xmas & all the time Thank you
Will be doing for Xmas & all the time Thank you looking forward for many more of your recepies
Recipe looks great
Can’t wait to make this
The creole shrimp dip looks wonderful!!!!
Anxious to try this! Was a little concerned about the amount of oil, but based on the comments will make as written and go from there! I’ve yet to have any AUTHENTIC cajun food that I didn’t like! (We have a lot of poor excuses for this good food here in the Carolinas!)
Thank you for sharing your family’s recipe and stories.
i am a New Yorker by birth and a lover of southern food as an adult. It helps that my husband is a native Mississipian. I can’t wait to make this for his family’s Christmas Eve party. We always have appetizers vs a full blown meal and I think this will do JUST FINE! :).
sounds wonderful trying it for Christmas Party
sounds great!
I am going to try this Christmas Eve for my family and grand kids they will surly like this.
Thanks Jackie for this recipe it will go on in my family forever.
can’t wait to try this recipe!! So excited
Good recipe!
Sounds great, looking forward to many more.
Yummy
love it!!!!
Hi, I was wondering if anyone has tried this recipe with boiled shrimp?? I’m from Lutcher, LA and we love spicy foods!
hi my dads family is from weeks island Louisiana and this sounds right up their alley….yumm thanks for sharing
I will be trying this one, thank you!!!
I only found the 12 oz size of the Mustard…
Susan – Yes, I see the smaller size more often as well. Just buy 2 12-ounce mustards and measure out 2 cups of mustard. Thanks for the comment…George
Got the additional Zatarain’s mustard, I made this tonight, and substituted red bell pepper for the green. Will let you know how it turns out! Thanks so much!
Susan – Good idea on the red bell pepper — very festive for the holidays. Thanks, George
Sounds delish–will try it for annual new year’s day brunch