Friday, December 27, 2013

Recipe - Creamy Cajun Shrimp Dip

It was November.  I made this awesome dip for the LSU game.  I even took pictures of it to share with y'all.

Then life happened.  Seriously, where did the past 2 months go?

I was looking through my pictures yesterday and found the old picture I had taken, and decided to go on and put this up.  I know Mardi Gras is right around the corner, and this would be perfect for a cajun-themed party!

Creamy Cajun Shrimp Dip


1/4 cup butter
1 cup green onions, diced
1 green bell pepper, diced
1/2 white onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 small (4oz) jar diced pimento
1 tbsp. Tony Chachere's Seasoning
1 tsp. cayenne pepper (more or less for heat)
1 block (8oz.) cream cheese, room temperature
1 cup Light mayonnaise
1 lb. shrimp, steamed in cajun seasoning (most grocery stores will do this for you at no extra charge) - peeled, deveined, and diced small
Baguette Loaf, cut into 3/4" pieces


In a pan over medium heat, melt the butter and add the green onions, bell pepper, celery, and pimento.  Cook until peppers/onions are just starting to look translucent, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Season mixture with Tony's and Cayenne.

In a  large bowl, combine cream cheese and mayo.  Add in onion/pepper mixture and shrimp.

Spread this mixture in a greased casserole dish and cook at 350 degrees for 30 minutes, until mixture starts to bubble and slightly brown on top.  Serve with toasted baguette pieces.

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