This super-flavorful dip is inspired by the spicy shrimp dishes of New Orleans.
| Level: | Easy |
| Total: | 5 hr |
| Prep: | 15 min |
| Inactive: | 4 hr 30 min |
| Cook: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup chili sauce
- 1/4 cup fresh lemon juice
- 5 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon hot sauce
- 1 1/4 pounds peeled and deveined large shrimp, tails removed
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 3 scallions, white and green parts separated and thinly sliced
- 1/2 cup loosely packed fresh parsley leaves, chopped
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Crackers and crunchy rustic bread for serving
Instructions
- Special equipment: 5-cup broiler-safe casserole dish
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
- When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
- Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
- Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
- Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 227 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 134 mg |
| Sodium | 281 mg |
Reviews
This is just ok. There is not a lot of shrimp flavor. The consensus among guests is that there is a lot of flavors that just don’t go well together. I’m going to assume that the type/brand of Chili Sauce matters in this recipe. I used Heinz, as it’s popular. I don’t think I would make this again.
H
Love this recipe! It has become a staple at our dinner parties, everyone who has tried it has loved it!!!
This is terrible. Made it exactly as written for a football party today. It was a runny, soggy mess with very little flavor. Having read other reviews, I made sure the shrimp was drained and dried as much as humanly possible. I even cut down a little bit on the butter topping hoping that would help. It didn’t. Nobody ate more than one bite. Threw out 4/5s of it. Definitely don’t recommend.
Good recipe, but I also found it a little runny. I’m gonna try making the shrimp first and letting it sit overnight first like Karen did. For me, because of the runniness and because it was kind of rich, I decided to boil some macaroni, stir it into the dip, and bake it again for about 10 minutes. It turned into a delicious cajun shrimp mac-and-cheese sort of thing. My friends loved it so much, they asked me to send them the recipe 🙂
This was outstanding and may become my new go to appetizer. This was a huge hit at our holiday gathering and several asked for the recipe. I going to only add 2 TBSP of butter on top instead of 4 next time. You won’t be disappointed!!
I made this as a Christmas Day appetizer and it it very good and has quite a bite!! What I didn’t like is that it is a little runny. I made the Shrimp 2 days ahead, finished the next day and refrigerated overnight. The butter step was a little odd and in the process of broiling, the scallions turned dark so they should be a garnish after the broiling. I really don’t think the butter step is necessary or you could just put some melted butter on top before serving.
Made for a family gathering and it went almost untouched. Most took a small amount and didn’t return for more. It wasn’t horrible but I didn’t care for the chili sauce flavoring. .
Everyone loved this – some even said they knew they tasted the best thing of the day (Thanksgiving Day) before the Turkey was even served. It’s a winner & very easy to prepare.