SPICY CREOLE SHRIMP DIP

Ingredients

1 lb. large shrimp, peeled, deveined

1/4 cup mayonnaise 

4 ounces cream cheese, room temperature

3/4 cups jack cheese, grated

3/4 cups sharp cheese, grated 

1 stalk celery, diced

1 shallot, diced (I subbed red onion, about 1/8 cup)

1/2 bell pepper, diced

1 clove garlic, minced

1 jalapeno, seeded, chopped 

1 teaspoon black pepper

1 teaspoon creole seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

pinch of cayenne pepper

extra virgin olive oil 

Directions

Preheat oven to 375-f degrees.

Mix seasoning blend together and set aside. Reserve 1 teaspoon of seasoning blend for the vegetables. 

Peel, devein, rinse and pat dry shrimp. Leave tails on 3 shrimp if desired for garnish. Chop remaining shrimp into 3 pieces, season shrimp with about 2 tablespoons of olive oil and the seasoning blend, mix well and set aside.

In a pan over medium heat, add about 2 tablespoons of olive oil. Add vegetables and saute for about 5 minutes, season with 1 teaspoon of seasoning blend, mix well.  Add garlic and cook 1 minute more. Add shrimp and cook for about 3 minutes only. Remove from heat and place mixture in a large bowl.

Add cream cheese, mayonnaise and 1 cup of cheese to shrimp mixture and stir well. Place into a greased oven proof casserole dish, top with remaining cheese and bake at 375 degrees for 20 minutes.