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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This shrimp dip looks delicious. /will make
Thanks for sharing this recipe. Look forward to seeing more. Merry Christmas.
Just finished making it. Can’t wait to taste it.
Recipe looks great! Will try soon!
I will try this dip today. Thanks.
Can you substitute crab meat for shrimp this recipe?
Hey Rhonda – In my opinion, crabmeat is a very delicate (and expensive) ingredient that is best used in more subtle recipes where the flavors have a chance to shine. I think crabmeat might get lost in the mustard and horseradish to the point of not being able to distinguish it. Shrimp hold together with a texture that soaks up the spice and after a couple of days take on a flavor profile of their own.
For crabmeat, take a look at my Gulf Coast Crab Dip recipe at:
http://acadianatable.com/2014/08/25/crabbin-fever/
All my best,
George
Highly addictive! Luv it!
My dad suggested this for family Christmas….so surprise it’s finished and in the fridge. Can’t wait to surprise everyone! We are all from Bogalusa and miss Graham’s Cafe daily. Daddy always took his girls to Graham’s Cafe every Saturday for breakfast. Good memories. Merry Christmas everyone.
Hey Laura- Yes, it was a special place in a very special town. Nothing like hometown memories …. and Spicy Creole Shrimp Dip. Merry Christmas. George
Any suggestion to thicken it up? I believe I forgot to dry the shrimp. Made last night, fantastic taste – just a bit runny!
Hey David – Yes, you are correct…it is important to dry the shrimp on paper towels and not add excess moisture to the mustard mix. Perhaps try adding more celery and onions. All my best, George
this sounds great.ima gonna make it for my wife one day.she loves dips. looking forward to more resipes. wouls like a good shrimp and sausage gumbo resipe.i made one last week,i got off facebookand it was a flop.,,,,,thanks,roy in west Monroe,la.
Hey Roy- I have a Shrimp and Okra recipe at http://acadianatable.com/2014/04/07/cajun-and-creole-whats-the-difference-and-which-is-the-true-louisiana-cuisine/
That might give you a good heading for adding sausage and eliminating the okra. Thanks for the comment and question. George
Just great like this
Thank you for sharing jackie’s recipe …
Going to try this for sure! Also thinking it would be a good base for potato salad – sub potatoes for shrimp. What do you think?
Hey Bonnie – Very interesting idea. I love mustard potato salad and I’ve actually made mashed potatoes with horseradish, so why not! Please let us know how your Spicy Creole Potato Salad works out. Thanks for the comment. George
I made this today to try it out and I must say it’s amazing! I have a new go-to favorite party food! I can’t wait to be asked to bring a dish somewhere but in the meantime my husband and I will really enjoy my little experiment.
Heather – Congrats! I am glad you are enjoying the recipe. And whenever you make this dish, it’s a party! All my best, George
I live in New Orleans and we serve this types of dips sever times a year. From holidays to tailgating at the LSU games. My question is some guest don’t like the crunch of the raw onions, celery and bell peppers. Just to satisfy their taste could I simmer them just to take the “crunch” out. You thoughts would be appreciated.
Hey Sandi – Tricky question….let’s analyze: The dominating flavors are shrimp, mustard and horseradish which are what make this dip sooooo tasty. The diced vegetables are there mainly for the crunchy texture and contrasting color. Instead of parboiling them until somewhat mushy, I recommend leaving them out altogether. Better yet, it’s just as easy to make two batches and see which one wins with your guests. All my best, George
Sometimes, I throw the veggies for a recipe like this in the microwave to slightly soften them.
Teresa – Proceed cautiously: One of the keys to this dish is the crunch of crisp fresh vegetables that contrast the smooth sauce. If you like, try it both ways and see which version you prefer.
Love that Dip ~ My Mom and Grandmother use to make it all the time ! Thanks for the reminder!
Very good love seafood
Can not wait to try this. Just looking at it is delicious!
Karen….And it tastes even better. Thanks for the comment. Best, George
I see canola oil in the list of ingredients and cannot find a use for it. Am I missing something?
Gloria-
Step #3 is where you add the canola oil. The canola oil has a neutral flavor and acts as a binder with the other ingredients just as oil is used in an emulsion for making mayonnaise and other dressing type sauces. The finished dish will not taste oily at all. Best, George
Is there a substitute for onions and/or celery?
Corin-
Hey Corin-
Leave it out. While the onion and celery do add flavor, the shrimp, mustard, and horseradish spike this dip into the stratosphere with flavor. The onions and celery are more for the crunchy texture, so feel free to make the dip without them, and let us know how it turns out. Best, George
Will surely try this shrimp dip. Thank you
This looks wonderful. Can’t wait to try.
Hi- my son loves shrimp. Can this be made without the onion and celery and still have the great taste?
Dionne-
The onion and celery are there more for the crunchy texture, so give it a try without. The overwhelming flavors of mustard and horseradish along with the shrimp should clearly shine through. Best, George
Live in North Louisiana. Thoroughly enjoy Cajun food and cooking. Looking forward to new recipes. Thanks
Hello George , I’ll have to try this recipe soon. Do you by any chance have recipe for smoked chicken salad ?
Sharon-
No smoked chicken salad, but stay tuned; it’s just a matter of time. Best, George
Made for Christmas it was amazing
what seasonings do you add to the water when you cook the shrimp?
Adele-
Good question and I have a simple answer: none. That’s right, it is not necessary to season the water for boiling the shrimp since they will soon be swimming in a horseradish-infused, mustard sauce. The shrimp quickly take on the flavors of the spicy Creole dip and work perfectly. All the best to you. George
I am allergic to horseradish. I was thinking of substituting Louisiana Hot sauce to add some spice. What would you recommend to keep the recipe as close to your original as possible?
Teresa- While you could add a bit of hot sauce, go easy. The Creole mustard is plenty potent and although it will be different without the horseradish, it should still be a tasty dip. Give it a try.
Obviously an old and treasured recipe, and one that I have printed and stored in my copy of Acadiana Table. Winn-Dixie stores stock the Zatarains brand and, at least in S. FL, seem to be a reliable source for the mustard. I’m going to make a double recipe for Thanksgiving and I’m taking bets on how long it will last, best estimate is under five minutes.
Jack Chew
Hey Jack-
Thanks for the gracious comments. Glad you can source Zatarain’s mustard in So. Fl. You can also find all the products online at CajunGrocer.com. Thanks.
I love this dip. Thanks for sharing. My grandmother would make this for the holidays. I’m from Bogalusa also. Graham’s Cafe brings back so many memories. Will make tonight for thanksgiving. Thanks again George
Hey Yvette- Great to hear from a fellow Bogalusan. And you are correct, Graham’s Cafe was a one-of-a-kind place that many locals remember fondly. All the best to you for a blessed holiday.