Spicy Cajun Shrimp Dip
Who's ready for some football!? This Spicy Cajun Shrimp Dip is perfect for game day and also compliments well with snow storms.
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Servings: 8
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.