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Recipes for shrimp dip - 25 recipes

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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
4/5 (2 Votes)

By

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
4/5 (1 Votes)

By

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.
1.5/5 (2 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

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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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
5/5 (1 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

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