Hot Cajun Shrimp Dip
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 10 - 15
Ingredients
  • 3 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup chopped parsley
  • ½ cup diced green onions tops
  • 1 tablespoon minced garlic
  • 2½ pounds medium (51 – 60-count) raw shrimp, peeled and deveined
  • 2 tablespoons dry vermouth
  • 1 (8-ounce) package cream cheese
  • 1 cup mayonnaise
  • 1 (10.5-ounce) can Cream of Shrimp soup, such as Campbell’s
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 tablespoon white pepper
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • Kosher salt and Freshly ground black pepper
  • Hot sauce
  • Cornstarch
Instructions
  1. Preheat oven to 350ºF.
  2. In a large skillet over medium-high heat, add the butter. Once sizzling, add the onion, celery, green and red bell pepper and cook until the onion turns translucent, about 5 minutes.
  3. Add the shrimp and sauté until the shrimp turn pink but are not fully cooked.
  4. Add the vermouth and cook for 2 minutes until most of the alcohol burns off.
  5. Add the parsley, green onion, and garlic, and stir to incorporate.
  6. Add the cream cheese, mayonnaise, and soup, and stir to incorporate. Cook until the cream cheese is melted and the mixture melds together.
  7. Season with Cajun seasoning, white pepper, and smoked paprika.
  8. Taste the mixture and add salt, black pepper, and hot sauce to your desired spice level. (Note: If your dip is too thin, tighten it up with a cornstarch slurry by mixing a couple of tablespoons of cornstarch with an equal amount of cold water. Just stir it together and add it to the dip. Once it begins to bubble it will thicken.)
  9. In a 9x12-inch ovenproof baking dish coated with non-stick spray, add the mixture.
  10. Bake in the oven until hot and bubbly, about 20 minutes.
  11. Serve with toasted crostini.
Notes
I like to taste the shrimp, but some folks like this extra-cheesy so feel free to add your favorite melting cheese. I’ve even made a Mexican version of this using diced jalapenos, cilantro, and pepper jack cheese served with scoop-able corn chips. Any leftover dip makes the perfect stuffing for enchiladas or thinned out a bit to sauce a grilled fillet of red snapper. Get creative with this one.
Recipe by Acadiana Table at https://acadianatable.com/?p=29248