Perfect for Mardi Gras! 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 😉
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.
Mardi Gras always reminds me of the Darius Rucker song “Craziest thing that she’s ever done”.
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.
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.
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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
Chop the spring onion and red capsicum into small dice/rings. Reserve the green part of the spring onion for later.
Melt the butter in a saucepan over a medium heat.
Add the vegetables to the butter, stir to coat and then cook over a medium heat for 4-5 minutes until softened.
Chop the shrimp meat into small chunks. Either in half or thirds if your shrimp are jumbo.
Add in the prawns and garlic, stir well and cook for 2 minutes until the prawns have turned pink.
Stir in the cream cheese, sour cream and creole seasoning.
Bring to a simmer and then cook for 2 minutes until everything is thick and creamy.
Stir in the lemon juice and parsley then check the seasoning.
Serve garnished with the reserved spring onion greens and a little extra parsley.
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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:
- 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
- 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
- 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
- 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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