Mardi Gras Hot Shrimp Dip: A taste of the Gulf Coast

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Want to hear how I’ve been driving my family and friends crazy lately? How my coworkers have come to be rolling their eyes at me?

I’ve been making Hot Shrimp Dip, getting ready for Mardi Gras. Except I haven’t been just saying Hot Shrimp Dip. I’ve been giving it my best Benjamin Buford Blue “you can call me Bubba” from Forrest Gump impression. Here’s how it’s been going.

Me: Hi there,Yvette.
Yvette: Hi! What’s cooking today?
Me: Hot Shrimp Dip. You got your shrimp dip, your coconut shrimp, pineapple shrimp. There’s shrimp kebabs, deep-fried shrimp, shrimp soup…
Yvette: (rolls eyes) OK… bye. (walks away in relief)

Now, I’m not saying this is really how people speak in Louisiana. Far from it, based on this website I checked out. But I did see Forrest Gump about 20 times, so shrimp and Bubba are deeply intertwined in my mind. And each time I repeat this litany it really does remind me how many wonderful things CAN be made from this pinkly perfect crustacean.

Case in point: Mardi Gras Hot Shrimp Dip.

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Start with some lovely shrimp. I found these fat ones sold raw at my local market with the tails still on. After boiling them up, we (meaning my husband) peeled the tails off and added it back to the stock for a little more simmering time. This stock became a delightful seafood chowder later in the week.

Raw shrimp should be cooked in plenty of gently boiling water for 2 to 3 minutes, or until the shrimp turn from translucent grey to perky salmon pink. Don’t forget to devein them as well.

Frozen precooked shrimp will also be just fine for this recipe. You’ll need 1 pound of shrimp total.

1-DSCN1371 During the winter, the freshest tomatoes are often the tiny grape tomatoes. A pair of kitchen shears makes cutting them up a breeze. You’ll need about a cup of these small tomatoes, or you can dice up about 2 medium vine-ripened tomatoes.

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To the tomatoes, add 2 cups cream cheese; 1 medium onion, diced; 4 cloves garlic, peeled and chopped fine; 1/2 cup diced jalapeños, for kick – and, of course, your cooked shrimp.

How you season the dish is really up to you. It truly doesn’t need more than a touch of salt and pepper but a good helping of Old Bay Seasoning wouldn’t be amiss either.

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Stir the mixture together until well combined. I can’t say smooth, because there is no way those luscious chunks of shrimp should be smoothed out.

Scrape/pour the mix into a well-greased 2-quart casserole dish, or a 9″ square baking pan. Even a deep-dish pie pan will do the trick.

Bake in a preheated 350°F oven for about 25 to 30 minutes, or until very hot and bubbling in the center. Serve hot with crackers, toast points, baguette, or your favorite dippers. A few dashes of hot sauce wouldn’t be amiss, either. OK, maybe a lot of hot sauce.

Twice I’ve eaten just a small bowl of this hot dip for dinner, with good crusty bread and a glass of wine, watching an old favorite movie of mine.

And for dessert? Well, life is like a box of chocolates…  Tell me in the comments about your favorite food and movie combos – I can’t wait for new ideas for movie night at our house!

Please make, rate, and review our recipe for Hot Shrimp Dip.

Print just the recipe.

 

 

 

MaryJane Robbins
About

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...

comments

  1. Stephanie

    That’s looks wonderful! Hubby and used to have something similar at a favorite restaurant.Alas they no longer have it! Now I can make our own with a glass of wine and toasted pita chips and call it dinner. Thanks for the recipe ,yeah
    Speaking of Mardi Gras,I’ve made your King Cake recipe and that’s also “top of the list”wonderful

    Reply
  2. Celeste

    Bubba was from Bayou LaBatre, in AL. That’s two whole states away from Louisiana….but your shrimp dip looks tasty anyway! It’s currently 70 degrees in New Orleans, and the big parades start this weekend. Happy Mardi Gras!

    Reply
    1. PJ Hamel

      Denise, I see them in the pickle/olive section of the supermarket; and sometimes in the ethnic food section. They’re usually in a clear jar, rather than a can. Hope this helps – PJH

  3. Gloria

    Movie and meal? How about watching “Julie and Julia” with a pot of Miss Julia Child’s Bouef Bourguignon served with KAF baguette? Or “Chocolat” with anything … well, chocolate? Or “Under the Tuscan Sun” with a glass of limoncello? (Okay, that is a drink but still a great combo).

    Reply
  4. GiveMeSomethingGood2eat

    Laissez les bons temps rouler! Also we (meaning my family and I,) are looking forward to all that Mardi Gras has to offer. You can’t go wrong with a perennial celebration or holiday that brings friends and family back close together again.

    Movies to enjoy while getting your gluttony on are as follows:

    Angel Heart
    A Street Car Named Desire
    The Big Easy
    The Skeleton key
    The Princess And The Frog
    Suddenly Last Summer

    Your recipe looks divine and time saving. I will be adding this dish to my rotation of good eats. Thank you for the laughter and sunshine you bring to us all with your Blog

    I know this may be a regional request…..However, could you would you please come up with a Muffaletta Pizza? We have loved all of your pizza recipes. .

    Reply
  5. carolkalan

    KA is my new favorite site. I have tried and loved many recipes. I am currently looking for a donut recipe that in Minneapolis is called Old Fashioned Donuts. It is deep fried (of course) but the top of the donut cracks open. Can you help? Thanks for helping me with my search.

    Reply
    1. PJ Hamel

      Carol, it’s a deep-fried cake (not yeast) doughnut; some shops do sour cream old-fashioneds, some plain. As for the recipe – I searched, but no dice. I’d say just use a cake doughnut recipe; according to this tutorial, overworking the dough causes the tops to crack open. PJH

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