Recipes for shrimp dip - 25 recipes
More Shrimp dip recipes
New Orleans Barbecue Shrimp Dip
By á-75862
Inspired by the spicy shrimp dishes in New Orleans, this Barbecue Shrimp Dip is a winner and very easy to prepare
- Special equipment:
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup chili sauce
- 1/4 cup fresh lemon juice
- 5 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon hot sauce
- 1 1/4 pounds peeled and deveined large shrimp, tails removed
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 3 scallions, white and green parts separated and thinly sliced
- 1/2 cup fresh parsley leaves, chopped and loosely packed
- Kosher salt and freshly ground black pepper
- Crackers and crunchy rustic bread for serving
- 5-cup broiler-safe casserole dish
CRAB, SHRIMP, AND MUSHROOM DIP
By á-32773
Melt butter in small saute pan over low heat
- 2 Tbs butter
- 1/4 cup minced celery
- 1 to 2 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 2 cups heavy cream
- 1 1/2 cups white mushrooms, sliced
- 1 cup crab meat
- 1 cup bay shrimp
- 1/4 tsp salt
- 1 cup shredded chedder cheese
- 1 cup shredded Monterey jack cheese
- Garlic toast
Asparagus Shrimp Dip
By NickiR
This shrimp dip is really easy to prepare and always disappears fast
- VARIATIONS:
- 1 package Knorr asparagus soup mix
- 1 (4-ounce) can shrimp, drained and chopped
- 2 cups sour cream
- 1/8 teaspoon Louisiana hot sauce
- Replace shrimp with tuna, or crab.
- Asparagus soup mix with Fine Herbs, or Leek.
Shrimp Dip (Tom’s Mom)
By á-178825
Replaces cocktail sauce
- 1/2 lemon (juice only)
- 1/2 med onion
- 1 clove garlic
- 1 t salt (optional)
- 1/2 t pepper
- 4 t dry mustard
- 3/4 t curry powder
- 1 T ketchup
- 1 T mayo
- 1 T paprika
- 1/4 t red pepper
- 2 T heavy cream
- 1/2 t dry parsley
- 1 T horseradish
- 1/4 t celery seed
pink shrimp dip
By á-7976
appetizer
- 16 oz cream cheese, at room temperature
- 2 tsp prepared horseradish
- dash of worcestershire sauce
- 1/2 cup seafood cocktail sauce
- 1 lb cooked shrimp, coarsely chopped
Decadent Smoked Salmon, Crab and Shrimp Spread and Dip
By nekmor
Put All Ingredients Into A Food Processor* With The Blade Attatchment, Process On Low Speed Until Desired Consi...
- 2 8oz Tubs of Salmon Cream Cheese Spread
- 1 8oz Package of Adler Smoked Salmon Lox
- 8 oz Small Cooked Shrimp (1 or 2 cans to taste works well drained)
- 8 oz Fresh Crabmeat (1 can works as well drained)
- 1/2 onion (cut in chunks for processor, dice as small as possible if using hand mixer)
- 1 TBSP Capers (drained)
- 1/4 C Heavy Cream
- Fresh Dill To Taste
Shrimp Picayune and Dipping Sauce
By á-7198
This recipe's title says it all, Shrimp Picayune and Dipping Sauce
- 1 cup olive oil
- 3/4 cup melted butter
- 1/2 cup liquid brown sugar or reg.
- 2 tablespoons worcestershire sauce
- 3 bay leaves
- 1/2 cup lemon juice
- 1/2 cup and 2 teaspoons vermouth
- 1 tablespoon and 1 teaspoon oregano leaves
- 1 tablespoon and 1 teaspoon thyme leaves
- 1 tablespoon and 1 teaspoon granulated garlic or fresh minced
- 1 tablespoon and 1 teaspoon salt
- 2 tablespoons and 1 teaspoon black pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon ground rosemary
- 1 1/2 teaspoons tabasco sauce
- 3/4 teaspoon poultry seasonings
- Large shrimp, tails on but peeled and deveined
- French or Italian firm bread for dipping in sauce
Shrimp Dip S&D Oyster Company
By á-2977
Chop cooked shrimp Blend softened cream cheese with mayo and salad dressing
- 2 lbs peeled, deveined shrimp
- 8 oz. cream cheese
- 1/2 cup mayonnaise
- 1 cup thousand island salad dressing
- 1/4 cup minced green onions
- 1 small onion, grated
- 4 teas. Tabasco sauce
- 1 T Lawry's seasoned salt
- 1 T horseradish
Shrimp Dip Mold
By á-2904
Dissolve gelatin in cold water (about 1/2 cup), heat soup, mix in cream cheese and all the above ingredients
- 1 package small shrimp or 6 oz canned shrimp
- 1 cup chopped celery
- 1 cup chopped green onions
- 1 can campbells tomatoe bisque soup
- 2 packages 8 oz cream cheese
- 1 1/2 Tablespoons unflavored gelatin
Cheesy Baked Shrimp Scampi Dip
By charlotteh371
DIRECTIONS Preheat oven to 350°
- 2 tbsp. butter
- 3 cloves garlic, minced
- 1/4 c. dry white wine
- 1/4 c. fresh lemon juice
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1/2 lb. medium shrimp, peeled and deveined
- kosher salt
- Freshly ground black pepper
- 1 c. ricotta
- 1 c. shredded white Cheddar
- 1/4 c. freshly grated Parmesan
- Fresh parsley, for garnish
- Sliced baguette, for serving
K's Shrimp Scampi Dip
By calypan
Preheat oven to 350. Lightly grease a 9" pie plate or dish with cooking spray
- 4 T. Butter
- 1 -1/2 lbs. Shrimp, peeled and roughly chopped
- (1) 6 oz can Lump Crabmeat
- Cajun Seasoning to taste (optional)
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/3 cup white wine with splash of sherry
- 4 T. lemon juice
- Kosher salt and pepper to taste
- 8 oz. reduced fat cream cheese, softened
- 1/2 cup reduced fat sour cream
- 5 T. reduced fat mayonaise
- 8 crumbled Ritz crackers
- 1 T. dried parsley
- 1/2 cup Italian cheese
- 1/2 cup Colby Jack cheese
- 4 T. grated Parmesan
- 4-5 additional crumbled Ritz crackers for topping
Creamy Shrimp Scampi Dip
By á-2510
Position an oven rack in the top position, and preheat the oven to 375 degrees F
- 8 ounces cream cheese, atroom temperature
- 1 cup shredded part-skim mozzarella
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan
- 4 tablespoons plain dried breadcrumbs
- Kosher salt
- 2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
- 1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
- 6 cloves garlic, thinly sliced
- Large pinch crushed red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup fresh parsley leaves, finely chopped
- 1 teaspoon lemon zest
- Slices of crusty bread and/or crackers, for serving
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