When it comes to dips, the possibilities are endless. From classic French onion dip to creamy spinach and artichoke dip, there is a dip to suit every taste bud. However, if you are looking for a dip with a little more kick, then you should definitely try Spicy Creole Shrimp Dip.
Why This Spicy Shrimp Dip Recipe Stands Out
While there are many shrimp dip recipes out there, we believe that this spicy creole shrimp dip recipe stands out for a few reasons. Firstly, the combination of sour cream, mayonnaise, and spices creates a creamy and flavorful base that perfectly complements the shrimp. Secondly, the addition of celery and green onions adds a nice crunch and freshness to the dish. Lastly, our recipe uses Creole mustard and hot sauce to give the dip a spicy kick that seafood lovers will enjoy.
Why You Should Try This Spicy Shrimp Dip Recipe
Spicy creole shrimp dip is not only delicious and easy to make, but it’s also a great way to impress your guests. Whether you’re hosting a party or just looking for a tasty appetizer, this dip is sure to be a hit. So why not give it a try and see for yourself?
How to Make Spicy Creole Shrimp Dip
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.
PREP TIME: 45 mins
COOK TIME: 20 mins
TOTAL TIME: 1 hour 5 mins
Serves: A large gathering
Recipe by: Adapted from a recipe by Jackie Graham
- 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
- 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.
- 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 towel. Put the shrimp in a bowl lined with paper towels and place them 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.)
- 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.
- Add the shrimp and stir to distribute evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
- For serving, fill a bowl with the dip and place it on a tray surrounded by Ritz crackers.
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.