October 2015 I traveled to New Orleans with my husband and in-laws. While we were there I had some of the best food ever! I am an adventurous eater, so I wanted to try it all, but realistically our budget wouldn’t allow for that. I am not a big fan of really spicy food, therefore I was a bit skeptical with the spice factor when ordering off the menu in New Orleans. Yet everything we ate had such great flavor with just the right amount of heat.
A few months after we returned, I had a craving for that creole spice. That is when I whipped up some basic dip items and created this creole shrimp dip.
This dip will be a crowd favorite for sure! The jalapeno alone doesn’t make it spicy– if you choose to add pepper jack cheese and cayenne pepper these ingredients will give it a kick! Also, you can make ahead and refrigerate; then pop it into the oven right before it needs to be served (best served warm).
The seasonings/spices are what really makes this recipe stand out. I love the smoked paprika, gives it a smokiness that is essential to making this dish great. I also love the flavor of Tony Chachere’s original creole seasoning. These are the only two seasonings you may have to go out and get. These can both easily be found in the spice section of the grocery store.
First, you will want to peel and devein your shrimp if it is not already done and chop into bite size pieces. Keep 2-3 shrimp whole for presentation. Next, you will want to mix all the spices together. You can put all but 1 tablespoon on the shrimp to marinate for a few minutes while you are prepping the other ingredients or you can just put them on the shrimp while you are cooking them.
Then chop and mince all the veggies. My mom is allergic to shrimp so I am used to making this in steps, veggies separate from shrimp, so my pictures may differ from the full directions found at the bottom of this post.
Cook veggies on medium heat for 5-7 minutes with some butter and oil and 1 tablespoon of the seasoning mix. *Side note I like to use a mixture of oil and butter for flavor.
Once the veggies and shrimp are sautéed, put them in a mixing bowl with the cream cheese, mayo, and one cup of the cheese and mix thoroughly.
Put the mix into a baking dish and top with the remaining cheese and the whole shrimp that you saved.
Bake until golden and bubbly!
- 1 lb. large shrimp, peeled, deveined (can also use shredded chicken or crab)
- 1/4 cup mayonnaise
- 8 ounces cream cheese, room temperature
- 3/4 cups Colby jack cheese, grated (if you like spicy use pepper jack cheese)
- 3/4 cups sharp cheddar cheese, grated
- 1/2 small onion, diced
- 1/2 bell pepper, diced (any color- I used frozen mix)
- 1-2 clove garlic, minced
- 1 jalapeno, seeded, minced
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning (I used Tony Chachere’s Original Creole Seasoning)
- 1 Tablespoon of smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon of celery salt
- pinch of cayenne pepper (optional)
- 1 Tablespoons of olive oil
- 1-2 Tablespoons of butter
- Preheat oven to 375-f degrees.
- Peel, devein, rinse and pat dry shrimp. Keep 2-3 shrimp whole for topping presentation. Chop shrimp into bite-size pieces.
- Mix creole seasoning, paprika, garlic powder, and optional cayenne pepper together and set aside.
- In a pan over medium heat, add about 1 tablespoon of olive oil and 1 tablespoon of butter. Add vegetables and saute for about 5-7 minutes, season with 1 teaspoon of seasoning blend, mix well. Add minced garlic and cook 1 minute more. If veggies look dry add 1 more tablespoon of butter. Add shrimp as well as the rest of the seasoning blend and cook for about 3 minutes. 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 an oven proof casserole dish, top with remaining cheese and shrimp for presentation and bake at 375 degrees for 20 minutes or until bubbly.
- Serve with bread, crackers, or tortilla chips
If you have left overs they go great on top of crab cakes, enchiladas, or frittata.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes