Hot Creole Shrimp Dip

  Appetizers

This Creole shrimp dip has become a family favorite and I can guarantee no leftovers! I ran across a version of this hot dip recipe that called for crawfish, and it sounded delicious. We don't have a lot of crawfish available in my area and I'm a big fan of shrimp, so I used that instead.

Hot Creole Shrimp Dip

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TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 cups.

Ingredients

  • 1/2 cup butter, cubed
  • 8 green onions, thinly sliced
  • 1 small green pepper, finely chopped
  • 1 pound peeled and deveined cooked shrimp (61-70 per pound)
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 garlic cloves, minced
  • 2 teaspoons Creole seasoning
  • 1 package (8 ounces) cream cheese, cubed
  • Chopped fresh parsley
  • French bread baguette slices or assorted crackers

Instructions

  • 1. In a Dutch oven, melt butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. Stir in cream cheese until melted; sprinkle with parsley. Serve with baguette slices or crackers.

Nutrition Facts

.25 cup: 136 calories, 11g fat (7g saturated fat), 73mg cholesterol, 217mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

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