Who’s ready for some football!? This Spicy Cajun Shrimp Dip is perfect for game day and also compliments well with snow storms. This spicy dip is baked in a bread bowl for easy sharing and dipping action.
This year I have definitely gotten into football more than ever before. Staying home has allowed me to watch all the games. Everyone is very confused how I suddenly know all these football stats and all the players, but that’s what quarantine will do to you. Maybe it’s because it feels normal and nice to see at least a few people in the crowd? Maybe it’s somewhat exciting in this currently very boring world? Needless to say I’m excited for the superbowl this year and to know what is actually happening. Also THE WEEKND is performing and I’ve never been more excited to dance in my living room.
I love this dip because it’s the perfect mix of creamy and spicy. The plump shrimp and red pepper really help to round it out so you don’t feel like your eating pure cheese. The lemon and mayo give it a little zest and Louisiana hot sauce gives it a little extra kick.
How to make the shrimp filling:
- Cook the veggies. In a medium pan heat the butter over medium heat. When melted add the red pepper, onion, and jalapeno. Saute in the butter until the onions become translucent, around 5-8 minutes. Add the garlic and cook an additional minute, until fragrant.
- Add the shrimp and creole seasoning. Stir and cook for 3 minutes until the shrimp are pink and opaque.
- Make the spicy cajun shrimp dip. Reduce the heat to medium low. Add the smoked gouda, sharp cheddar, parmesan, cream cheese, mayo, hot sauce and lemon juice. Stir until the cheese melts slightly and becomes a thick sauce. Remove from the heat and set aside.
How to fill the bread bowl:
- Cut the bread. Cut a circle out of the top of the bread using a sharp bread knife. Remove the top. Scoop out the center of the bread bowl, but leave the sides. Cut 1 inch slices into the sides of the bread, creating slices to tear off later.
- Fill the bread bowl. Fill the bowl with the shrimp mixture. Depending on the size of your bread you may have a little extra dip, but fill it as much as you can.
- Bake the bread bowl. Bake for 12-15 minutes until the edges become nice and bubbly and the top slightly browns. Serve with crackers, vegetables, whatever you want to dip in cheesy goodness.
Tips and tricks:
- Use raw shrimp and don’t overcook it! If you use cooked shrimp it will overcook and become rubbery. Make sure to get only cook the raw shrimp until it’s opaque. It will bake more in the oven so it’s important to not overcook it in this phase.
- Use popcorn shrimp or cut into small pieces. You want the shrimp to be scoopable, so it’s best to use popcorn shrimp to cut up larger shrimp.
- If you like more spice, add more hot sauce. This dip is fairly mild, if you like things spicier, add a few extra dashes.
Looking for more Super Bowl Recipes? Try these!
Spicy Cajun Shrimp Dip
Ingredients
- 2 tablespoons unsalted butter
- 1 red pepper, finely chopped
- ½ white onion, finely chopped
- ½ jalapeno, finely chopped
- 4 cloves of garlic, minced
- 1 pound raw popcorn or regular shrimp (cut bigger shrimp into small pieces)
- 2 teaspoons creole seasoning
- 1 cup smoked gouda cheese
- 1 cup sharp cheddar cheese
- 8 ounces cream cheese
- ½ cup parmesan cheese
- ½ mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Louisiana hot sauce
- 1 round bread boule
Instructions
- Preheat the oven to 350°. In a medium pan heat the butter over medium heat. When melted add the red pepper, onion, and jalapeno. Saute in the butter until the onions become translucent, around 5-8 minutes. Add the garlic and cook an additional minute, until fragrant.
- Add the shrimp and creole seasoning. Stir and cook for 3 minutes until the shrimp are pink and opaque.
- Reduce the heat to medium low. Add the smoked gouda, sharp cheddar, parmesan, cream cheese, mayo, hot sauce and lemon juice. Stir until the cheese melts slightly and becomes a thick sauce. Remove from the heat and set aside.
- Cut a circle out of the top of the bread using a sharp bread knife. Remove the top. Scoop out the center of the bread bowl, but leave the sides. Cut 1 inch slices into the sides of the bread, creating slices to tear off later.
- Fill the bowl with the shrimp mixture. Depending on the size of your bread you may have a little extra dip, but fill it as much as you can.
- Bake for 12-15 minutes until the edges become nice and bubbly and the top slightly browns. Serve with crackers, vegetables, whatever you want to dip in cheesy goodness.
