Ingredients for Bayou Shrimp Dip
- Worcestershire Sauce
- 1/2 cup Chablis
- 4 tablespoons butter
- Ground Black Pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic salt
- Raw Shrimp
- Sharp Cheddar Cheese
- Monterey Jack Cheese
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- Green Onion Top
- Milk, as needed (start with 2 tablespoons)
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How to Make Bayou Shrimp Dip
- In a large skillet, bring 2 tablespoons Worcestershire sauce, 1/2 cup Chablis, 4 tablespoons butter, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon garlic salt to a boil over medium heat.
- Add 1 pound shrimp (peeled and deveined) and return to a boil, stirring occasionally for 2-3 minutes, until shrimp are pink and cooked through.
- Remove from heat and let the shrimp mixture sit in the pan for 15 minutes to allow the flavors to meld.
- Meanwhile, in a large bowl, combine 8 ounces cream cheese, softened, 8 ounces shredded cheddar cheese, 1/2 cup mayonnaise, 1/2 cup finely chopped celery, 1/4 cup finely chopped onion, and 2 tablespoons finely chopped green onion tops.
- Place half of the cooked shrimp and the liquid from the skillet into a food processor and pulse until very fine.
- Add the remaining shrimp to the food processor and pulse briefly until coarsely chopped. Avoid over-processing.
- Add the processed shrimp to the cheese mixture and stir gently to combine.
- Add milk, 1 tablespoon at a time, until you reach your desired consistency. Start with 2 tablespoons and add more as needed.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the dip to thicken.
- Before serving, stir the dip gently and add a little more milk if needed to adjust the consistency.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
20g
Fat
324g
Carbs
6g
