SPICY CREOLE SHRIMP DIP

Spicy Creole Shrimp Dip image

How to make Spicy Creole Shrimp Dip

Provided by @MakeItYours

Number Of Ingredients 27

Ingredients

new story and recipe. Pull up a chair and have a seat at my Acadiana Table.
Spicy Creole Shrimp Dip - A Holiday Tradition
by George Graham
Shrimp Dip
I guarantee this dip will become a holiday favorite for your family. (All photos credit: George Graham)
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food - turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of c
But, there is another tasty tradition in our family that has been passed through the generations that is most special - my brother Jackie's Spicy Creole Shrimp Dip. To me, this simple recipe represents the holidays in South Louisiana, and is a su
My older brother Jackie was the real cook in the Graham family and he perfected this recipe many holidays ago. For years, he and his wife Lavonia - an equally talented cook - hosted our Thanksgiving family reunion in my hometown of Bogalusa, Loui
Dip Ingredients
Louisiana ingredients spice up this Creole dip.
The sauce in this dip is a zestier version of a spicy remoulade infused with horseradish, Creole mustard and Louisiana hot sauce. As with any recipe, you can certainly adjust the ingredients to your taste, but I would urge you to follow this one to a
My brother Jackie is no longer with us, and these days our families celebrate the holidays in our own hometowns. But every year across the nation, there are Grahams - and new generations of Grahams - celebrating the holidays with a big bowl of Ja
Thank you, brother!
Prep time: 45 minutes
Cooking time: 20 minutes
Serves: A large gathering
4 large eggs
2 pounds small, raw peeled Louisiana shrimp
1 jar (16 oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
1 cup canola oil
1 tablespoon lemon juice
1 cup yellow onions, diced small
1 cup green bell pepper, diced small
1 cup celery, diced small
Salt and pepper to taste
Louisiana hot sauce to taste

Steps:

In a large pot of cold water filled to the half way point, add the eggs. Turn the burners to high and bring the water to a boil and immediately turn off the heat. Cover the pot and let sit for 12 minutes. Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water. Peel the eggs and dice. Place the diced eggs in a bowl, cover and refrigerate.
In the same pot of water on high heat, bring it to a boil. Add the raw shrimp. Bring the water back to a boil and cook for approximately 5 minutes. Remove one of the larger shrimp and test for doneness. If done, turn off the heat. Immediately remove the pot and strain the shrimp into a colander. Rinse with cold water to stop the carryover cooking and then place in the refrigerator to cool.
In a large mixing bowl, add the mustard, horseradish, oil and lemon juice. Stir to combine. Add the diced vegetables and stir. Add the boiled eggs and stir to distribute evenly throughout the mixture. Add salt, pepper and hot sauce to your taste.
Add the shrimp and stir to distribute the shrimp evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
In fact, it is even better if made at least two days before serving. If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.
Cracker with Dip
For serving, fill a bowl with the dip and place on a tray surrounded with Ritz crackers.