Spicy Creole Shrimp Dip
 
Prep time
Cook time
Total time
 
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.
Recipe by Acadiana Table at /2013/11/25/spicy-creole-shrimp-dip/