Spicy Creole Shrimp Dip Food

HOT CREOLE SHRIMP DIP

Hot Creole Shrimp Dip image

I came across a recipe for hot crawfish dip, and it sounded delicious, but we don't have a lot of crawfish available in my area. However, I'm a big fan of shrimp, so I used that instead. This Creole shrimp dip has become a family favorite. You can increase the heat with your favorite hot sauce or add a bit of acidity with a squeeze of lemon. -Jill Burwell, Renton, Washington

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 10

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

Steps:

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 : Calories 136 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 217mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SPICY SHRIMP CREOLE

Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories Seafood Shellfish Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
Let the mixture simmer for 30 minutes, stirring occasionally.
Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

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