Acadiana Table

George Graham's Stories of Cajun Creole Cooking

Creole Shrimp Dip – A Holiday Tradition

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This Shrimp Dip is a Creole recipe favorite in Cajun cooking of Louisiana.

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.

Dip Ingredients

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 is a Creole recipe favorite in Cajun cooking of Louisiana.

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

4.7 from 37 reviews
Spicy Creole Shrimp Dip
 
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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:
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.
This Spicy Creole Shrimp Dip is a Creole recipe favorite in Cajun cooking of Louisiana.

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.

 

 

 


Comments

  1. I clipped your recipe from the Advertiser several years back; filed it away and promptly forgot about it. Well, I ran across it the other day and decided to make it for our Thanksgiving feast tomorrow and promptly fell IN LOVE with the flavors. And no, this is definitely not for the faint of heart – but for those of us well-versed in Cajun/Creole flavors, it’s a winner. This will be my new “go-to” dip and I can’t wait to try several more of your recipes! Thanks for sharing!

    Reply

    • Hey Michele – Thanks for the kind and very well-worded comment. The bold flavors in this recipe sneak up on you and lure you into a Creole trance that leads you back to the bowl time after time after time. It is truly addictive!
      And the recipe is featured in our new cookbook Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana.

      Reply

        • Julie- Technically, yes you can substitute crabmeat in this spicy dish, but that is an expensive alternative. Plus, the subtle flavors of quality crabmeat will be lost in the mustardy horseradish sauce. I recommend waiting until you are able to enjoy this shrimp-based recipe in the way that it is intended. All the best.

          Reply

  2. Hi….I know that this recipe says that it serves a large gathering…..I am expecting about 50 people….will this cover that amount or should I double or triple this?

    Can’t wait to try it out!!

    Reply

    • Hey Donna – I would not recommend freezing this dip. Here’s why: freezing creates ice crystals (frost) that when thawed turns to water, resulting in a watery dip. I suggest you either invite friends over, or jar up (Mason jars) the remaining dip and deliver with a Happy New Year card attached. Either way, you earn credit for both your amazing culinary talent and your generosity. All the best for a great 2017.

      Reply

  6. Gonna be making this for the Christmas holiday. It looks so amazingly delicious. Since I am a Cajun cook, I use a lot of Zatarain’s products, and they can’t be beat.

    Reply

  7. I love all of these ingredients & appreciate the tips for reducing water. The photos do make it look a bit thin/watery though, w/ the ingredients each keeping separate (visually). Is that the intent? I’ll try it either way.

    Reply

  8. Merry Christmas to you and Rox and wishing all the best for 2019. Keep the recipes coming. Especially important for those of us separated from the mother land of Cajun cuisine. Even though DC is a swamp, it’s a different kind of swamp! All the best—

    Reply

    • Hey Bridget- Great to hear from you. Good luck finding crawfish in the DC swamp. Keep the home fires burning bright this holiday with a big black-iron pot of gumbo for all your Louisiana friends up there. Best to you both.

      Reply

  9. I have just made the dip. The photo in your book appears a creamery color. Am I correct there is no mayonnaise added in your recipe.? Just checking. Seems like the creole mustard is all I taste.

    Reply

    • Johanna – You are correct. Creole mustard and horseradish are the predominant flavors in this spicy little sinus-opening recipe. Give it a try and you will be surprised at how balanced the flavors are. All the best.

      Reply

    • Understanding that taste is subjective, I’m in agreement with Johanna Roussel and all I taste is mustard. I had this recipe for years and was having reservations about making it due to ingredients that will over power and mask other flavors.

      I had other people try the dip and they concurred you might as well just put Creole Mustard on a cracker and save yourself the time and expense. I managed to salvage by adding some mayonnaise and honey to balance out the profile and served as a salad dressing.

      Reply

  10. I’m just now coming across this recipe. It looks divine!! One question, what is the purpose of the 1 c up of canola oil? Will reducing that have a negative effect on the taste, consistency, etc? Thanks.

    Reply

    • Angela-
      As for taste, canola is a neutral tasting oil that imparts no flavor. So, the reason for the canola oil is for consistency. Follow the recipe and you should love it. All the best.

      Reply

        • Hey Joseph-
          I do not advise olive oil; it will alter the taste. Canola oil is neutral in flavor and only serves to bring the ingredients together with textural consistency. On the other hand, olive oil conflicts with the spicy mustard/horseradish mixture and dilutes the impact of the dip. I recommend you follow the recipe as written. All the best.

          Reply

  13. I am from Louisiana. I like a little kick to my food but not hot and spicy that you have to drink glasses of water to cool your mouth down. Also not a big fan of horseradish. What can I substitute and still have the same flavor?

    Reply

  19. I made this for an early Christmas celebration at my Mothers-In-Law in Texas. I doubled the recipe and it made, a LOT. 😉 My Texan husband loves it. I can’t wait to find out how the other Texans in the family feel about it. It’s a hit at our house and will be added to the repertoire of holiday hors d’oeuvres.

    Reply

  21. Waited too late to get the mustard called for, im in WV and this is not sold here. Has anyone tried alternative mustard?

    Reply

  23. Our Christmas Eve tradition for the last several years has been to duplicate a Ruth’s Chris dinner. Filet, garlic mashed potatoes, and spinach Madeline. I think I’m adding this shrimp remoulade for our appetizer…although only 2 of us this year.

    Reply

      • Well not this year. No one allowed but household folks, which is just my husband and me. My son, Jacques, is in Lafayette doing his own thing, and daughter, Emily, is in Chicago. So, this year is baked ham, mashed potatoes, my Mama’s mac and cheese, your shrimp remoulade, and Wayne Peltier’s bread pudding. Not bad for 2020.

        Reply

  24. This is the best shrimp dip ever!!!!! I have made it at least 50 times and every time it is perfect and guests love it. Cest Se Bon!!!! Way to go George!!!!

    Reply

  26. I enjoyed reading about your brother‘s recipe. Since I am Louisiana born and raised, I could almost taste it. I will definitely try it soon. Looking forward to more recipes and commentary. Thank you.

    Reply

    • Hey Rudy – You now officially have a seat at the Acadiana Table. Dive in and devour the cuisine and culture. And I hope to hear more great comments from you. All the best for a happy holidays.

      Reply

    • Hey Dona- Great to hear from you. How’s the Dittmer family doing? I went to school with your older siblings and remember your family fondly. You’re gonna love this shrimp dip, and I guarantee it will become a holiday tradition in your family. All the best.

      Reply

  29. Fabulous! Office party of 30 people. Dip was gone within the first hour. Definitely goes in the “keeper” recipe file. Thanks for sharing.

    Reply

  30. I made this for a small family Christmas get to gather. WOW! Delicious! Big hit. I had to tell everyone to leave me some as they were loading up their goodie bags. The heat was easy to control with the amount of hot sauce added.
    Plus a few people I told about it asked for the recipe. Will be making it again and again.

    Reply

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