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Spicy Creole Shrimp Dip

This month I am taking part in a blogging challenge, Get Your Chef On. It is hosted by White Lights on Wednesday and Four Marrs One Venus. The secret ingredient for this round is shrimp and I have
probably the best shrimp recipe I have ever tasted in my life, Spicy Creole Shrimp Dip.

I made this for a birthday dinner and everyone loved it. To be honest, everyone freaked out about how great it was. This one is going in the top recipes for 2014 for sure. Many thanks to Creole Contessa for this recipe. I tweaked it just barely, subbing red onion for her shallots as well as skipping the celery only because I realized at the last moment that we’d already used it earlier in the week.

Spicy Creole Shrimp Dip
Makes 8 servings


  • 1 lb. large shrimp, peeled, deveined
  • 1/4 cup mayonnaise 
  • 4 ounces cream cheese, room temperature
  • 3/4 cups jack cheese, grated
  • 3/4 cups sharp cheese, grated 
  • 1 stalk celery, diced
  • 1 shallot, diced (I subbed red onion, about 1/8 cup)
  • 1/2 bell pepper, diced
  • 1 clove garlic, minced
  • 1 jalapeno, seeded, chopped 
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • pinch of cayenne pepper
  • extra virgin olive oil 


  1. Preheat oven to 375-f degrees.
  2. Mix seasoning blend together and set aside. Reserve 1 teaspoon of seasoning blend for the vegetables. 
  3. Peel, devein, rinse and pat dry shrimp. Leave tails on 3 shrimp if desired for garnish. Chop remaining shrimp into 3 pieces, season shrimp with about 2 tablespoons of olive oil and the seasoning blend, mix well and set aside.
  4. In a pan over medium heat, add about 2 tablespoons of olive oil. Add vegetables and saute for about 5 minutes, season with 1 teaspoon of seasoning blend, mix well.  Add garlic and cook 1 minute more. Add shrimp and cook for about 3 minutes only. Remove from heat and place mixture in a large bowl.
  5. Add cream cheese, mayonnaise and 1 cup of cheese to shrimp mixture and stir well. Place into a greased oven proof casserole dish, top with remaining cheese and bake at 375 degrees for 20 minutes.
Recipe from Creole Contessa.

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  1. LOL…Ali, when that popped up in my feed…I said wow, who made that, it looks so good…then I went on your site…and said oh I made that before…YUM!!! Thanks so much for cooking and sharing…you have convinced me to make that for the super bowl…all that cheese..YUM!!!!

    1. I think chicken would be tasty, but if you can eat seafood I would recommend that. It is such a great flavor with the shrimp.

  2. Trying to pin but the images aren't loading. This looks AMAZING and congrats on the GYCO win! Will check back to pin in a bit!

    1. They should be working now. I accidentally messed with the settings and it made the photos private for about a half an hour. Hopefully if you refresh everything is now able to be viewed. πŸ™‚

  3. Wondering if you have ever made this a day ahead? If not, given the shrimp is cooked, I am guessing it would be fine? Your thoughts?

  4. SOOOO, I did make this a day ahead and it was fine. THAT SAID, THIS IS FREAKING AWESOME!!! Guests could not get enough and I will be making it again and again!!! THIS IS A MUST TRY FOLKS

    1. So glad to hear it. Sorry I missed your question before- but I'm glad to hear it worked out and it was tasty. πŸ™‚ Ty for letting me know.

  5. What is a favorite dipper for this? Considering all of the great reviews, I'm anxious to make it for a party tonight!

    1. I love fresh baguette for this. Slice thinly, put it on a parchment lined pan and brush lightly with olive oil. Bake very briefly and serve with the dip.

  6. This was legit amazing! I've made it once exactly as directed, then another time doubled the cream cheese and mayo to give a creamier base, added a little more cheese, and left out the celery. Everyone loved it both times! So flavorful. It's become one of my favs.

  7. Hi! Great recipe. Extremely tasty! I made it yesterday for a potluck and have already been asked to make it again on Thanksgiving. Quick question. What's the consistency supposed to be with this dip? Mine was a little loose when it was really hot. Is that just because of the temperature or should I add more of a specific ingredient to thicken it up?

    1. That sounds right – It isn't a thick dip. It is thinner and more suited for baguette slices or bread where you can mop up the sauce. If you wanted to make it thicker you could try adding cream cheese. Up to you but my family does like it just the way it is. Thank you for the feedback πŸ™‚

    1. I think that sounds delicious. I am not an expert for shrimp and grits but I've had it a few times where the grits had cheese and jalapenos. I would try it out but possibly buy some back up baguette just to be safe if you aren't a fan of it on grits.