It’s football season… sorta.
I think the main reason I got asked to start doing this food column because, for years, I religiously posted my tailgate spreads on my personal Facebook page. A few months later, Connect in the Kitchen became a thing.
Now I’m cooking more meals than I ever have, but when my childhood best friend, Christine, posting this recipe, I knew that I would be making it for a tailgate spread in the fall.
I haven’t yet, but I’ve been looking forward to it since she posted it! Below is Christine’s recipe and directions. A big “thanks” to her for sharing!
Spicy Shrimp Dip:
* 1 ¼ lbs fresh med/large shrimp, peeled and deveined
* 1 tablespoon butter
* 1 Red bell pepper diced
* 1 Jalapeno pepper, seeds removed and diced
* 1 Shallot diced fine
* 1-2 Garlic clove, minced
* 2 teaspoons Creole seasoning, separated (Can sub Cajun seasoning as well)
* 1 8 oz. package of cream cheese, softened
* 1/3 cup mayonnaise
* 1 ½ teaspoons lemon juice
* 1 teaspoon Worcestershire sauce
* ¼ – ½ teaspoon crushed red pepper flakes
* ¾ cup Shredded Monterey Jack cheese
* ¾ cup Sharp White Cheddar Cheese or Sharp Cheddar/ or a mix of the two
* (Cheeses can vary, I put this recipe together from 2 other recipes I found on Pinterest, the one called for * Mozzarella & Parmesan, so if you want to change it up that is ok! Also, one of the recipes used green onion instead of shallot, so that is another option!)
Instructions:
1. Preheat Oven to 375 degrees and lightly grease a baking dish (8×8 inch suggested)
2. Once shrimp are rinsed well and clean cut the shrimp into bite-sized pieces (I cut each shrimp int 3-4 pieces, depending on how large the shrimp is)
3. Add the butter to a large nonstick skillet and place over medium heat
4. Add red bell and jalapeno peppers and cook for 2 minutes
5. Add shallot, shrimp and garlic. Sprinkle with 1 teaspoon Creole seasoning. Cook for about 2 to 3 minutes. Shrimp will cook more in the oven so you want it just barely cooked through or even slightly undercooked. Transfer this mixture to a bowl to cool slightly.
6. In a large bowl, mix together cream cheese, mayonnaise, lemon juice, and Worcestershire sauce. Use a electric hand mixer to mix until smooth.
7. Add remaining Creole seasoning, crushed red pepper flakes, shrimp mixture, and both cheeses and hand mix together.
8. Transfer mixture to prepared baking dish (can sprinkle the top with more cheese if desired) and bake for 20 to 25 minutes.
If you want to garnish the dip, take 3 whole shrimp with tails, season and cook in skillet, arrange on top of the dip in the center.
Serve with warm baguettes ?.. I slice the baguette down if not already sliced, place in a large pan drizzle with olive oil a little cracked pepper maybe creole or a hit of Himalayan salt and toast in the oven for about 6-8 min.
