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Saturday, December 31, 2016

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.

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