Perfect for Mardi Gras! Or any gathering throughout the year!!!!
Succulent juicy shrimp, cooked with traditional Creole flavours and luscious cream cheese and sour cream. This hot Louisiana Shrimp Dip is delicious and super simple to make.
Mardi Gras is this coming Tuesday, which makes sense as it is always on a Tuesday and as such is always followed by a Wednesday….and not any old Wednesday. We are talking Ash Wednesday and the start of Lent.
A time to give something up, so why not go out with a bang and eat plenty of butter and cream cheese and sour cream and all things good and yummy 😉
So with it being Mardi Gras tomorrow, in true New Orleans style I am sharing a hot shrimp dip. This baby is super rich and creamy and will serve a crowd, so it is perfect if you are having a Mardi Gras celebration. The perfect dish before you start lent!
This hot Louisiana Shrimp Dip is definitely my definition of all things yummy!! I mean, just look at it!!! Rich, creamy, packed with chunky pieces of shrimp and perfect for dunking your bread into. Go for some bread with a bit of crunch and your tastebuds will thank you!
Mardi Gras always reminds me of the Darius Rucker song “Craziest thing that she’s ever done”. I know it is only mentioned once, but it is the first thing that pops into my head when someone says Mardi Gras!!!
Anyway, after that brief interlude 😉 lets get back to shrimps and butter and cheese and yumminess! Scoop this onto some bread, munch down and call it a party!!! It really is so creamy and delicious and served hot, so it feels much more substantial some how. Can’t really explain that one, but bread and dip usually feels like a snack but somehow because this is hot you feel more like you have eaten a meal. (Or maybe it is because I pretty much ate half of this bowl all to myself #notevensorry)
Now I know I have mentioned Mardi Gras a lot, but really I am doing this hot Louisiana shrimp dip a disservice. He should not be reserved for once a year!!! This is perfect for a party, as a game day snack, for dipping into whilst you enjoy a drink with the girls, for dipping into whilst you enjoy a drink to celebrate you made it through the day (wait is that just me?????)
Perfect for any time you want something, rich, cream and completely yum!!!!
I make my own Creole seasoning, but you can buy some great blends in the stores. Just check the salt content and salt your dip accordingly.
If you are a shrimp lover then why not check out one of my other favourite recipes!!!! Steamed Shrimp with Old Bay cocktail sauce. So good!!
Enjoy x
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Succulent juicy shrimp, cooked with traditional creole flavours and luscious creamy cheese and cream. This Hot Louisiana Shrimp Dip is delicious and super simple to make.
- 3 spring onions
- 1 red capsicum/bell pepper
- 60 g (1/2 stick) butter
- 500 g (1.1lb) raw prawns (peeled and cleaned)
- 2 crushed garlic cloves
- 225 g (1 cup) cream cheese
- 3 tbsp sour cream
- 1 tbsp creole seasoning (See notes)
- 1 tbsp chopped fresh parsley
- 1 tsp lemon juice
- salt to taste
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Chop the spring onion and red capsicum into small dice/rings. Reserve the green part of the spring onion for later.
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Melt the butter in a saucepan over a medium heat.
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Add the vegetables to the butter, stir to coat and then cook over a medium heat for 4-5 minutes until softened.
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Chop the shrimp meat into small chunks. Either in half or thirds if your shrimp are jumbo.
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Add in the prawns and garlic, stir well and cook for 2 minutes until the prawns have turned pink.
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Stir in the cream cheese, sour cream and creole seasoning.
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Bring to a simmer and then cook for 2 minutes until everything is thick and creamy.
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Stir in the lemon juice and parsley then check the seasoning.
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Serve garnished with the reserved spring onion greens and a little extra parsley.
I use my own Homemade Creole Seasoning blend. You can get the recipe here.
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Thank you to Marion from Life Tastes Good for hosting this week’s Sunday Suppers.
For more great Mardi Gras recipes:
Appetizers
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
Main Dishes
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
Sides
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
Desserts
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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No one calls them prawns in Louisiana. They are just shrimp! Lol The dip looks and sounds delish.
Haha, I love that 😉
Thank you 😀
This looks delish and isn’t even all that bad, especially for those of us on keto diets. 417 Kcals and only 7g of carbs split 4 ways (use celery to dip it up) and if you stick wit 10 servings, it’s 167/3g. The macros aren’t right, (too much protein) but still …
So happy that it fits with your diet 😀
Celery would be so good dipped in this. I love celery dipped in most things (even peanut butter!!!)
Hi, let me know how to get the cookbook
Hi Leslie, do you mean my soup cook book?
You can get it here https://www.sprinklesandsprouts.com/subscribe-to-my-newsletter/
Enjoy x
This is a perfect party appetizer but I’m not waiting for the next Mardi Gras to make it! We love cajun food and can’t wait to give this one a dip!
I agree, some foods just need to be enjoyed all year round!
Hope you love it 😀
I think I could probably live on dips. And this one looks amazing. I can’t wait to try it.
I feel exactly the same about appetisers!!!!
Thank you 😀
Wow….this sounds amazing……on my to try list, for after Lent, of course.
I hope you enjoy it x
So I have never been to Mardi Gras but it’s definitely on the bucket list. However, I do love me some southern comfort creole food (product of growing up in the south… haha) and this dish sounds absolutely delish! Definitely making this for our next party!
It isn’t something we had really even heard of growing up in the UK, it wasn’t until I moved to Australia and more people seemed to talk about it!
I think it must be an amazing experience.
Hope you love the dip 😀 x
Such a gorgeous dip! Those flavors sound incredible!
Thank you Tara, they work so well together 😀
Hi Claire. Just set this down in front of me with a nice glass of wine and I’d be very happy. I’ve been scoring jumbo shrimp at really good prices lately. You did not say to cut the shrimp into pieces, but I think I would at least cut mine in half.
That is a good point Dorothy, I will change the recipe. I bought what we call prawn meat, and they are usually chopped up already.
I think a glass of wine and a basket of bread and you and I could chat the night away!!! x
I need allll the Mardis Gras food immediately. I mean seriously, how can one resist the spice, the seafood and the sassiness!?
Hehe, I am in complete agreement!!!!!
I can never resist food 😉
That looks so rich and creamy! Perfect for a party.
Thank you Denise 🙂
This looks divine! I’d actually love to make this and put it on my toast in the morning for a hearty hearty brunch.
Ooooh now that is a great idea. But I knew it would be as you are the breakfast/brunch queen. YUM!!!!
Mmmmm! I am ready to go out with a nice helping of this! I could use a little moderation after the holidays, but I definitely need to make this first!
Enjoy x
p.s I think moderation is over rated 😉
This looks so incredibly delicious – the only problem is I wouldn’t want to share!
Hahaha, Caroline I think we could be good friends 😉
I’ll make us a bowl each 😉
Definitely Mardi Gras worthy! Love it.
Thank you Sarah
This looks incredible! I’m with ya on the heating it up makes a meal. Like heating it up makes it a casserole or like a stew? I can’t explain it either. Definitely going on the to make list.
It is a hard one to explain isn’t it!!!
I hope you love it 😀 x
Oh my Claire, this dip sounds just amazing! Although I would have to sell a spare kidney to afford 500g of prawns here in England lol. I think I’ll just have to make a teeny tiny portion instead as a special treat for us come payday. Off to search out your creole spice mix – I love making my own too like you know but I don’t have a creole mix in my spice drawer – yet!
Hehe, yes I remember the price of seafood over there. We are quite lucky with our prawns here.
This makes a lot of dip!!! I serve it as a party snack and think it would easily serve 10 people if you have a couple of other dips.
I think you could happily do a quarter of it, it is very rich so you don’t need a lot 🙂
p.s My creole seasoning isn’t on the blog yet, but I took photos of it yesterday so will be getting it up tomorrow.