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December 29, 2016

SHRIMP AND CRAB CAJUN DIP


This is the one new recipe I added to our 
Christmas Eve Buffet which was given
"two thumbs up" by everyone.
It is not the most beautiful photo 
however it is an amazing recipe and I know
you will love it for your New Year's gathering!
This dip can also be made in one baking skillet
and it is chocked full of shrimp, crab and veggies!

SHRIMP AND CRAB CAJUN DIP
1/2 pound of frozen shrimp, defrosted
4 ounces of lump crab meat
2 T. butter
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1/3 cup celery, diced
1 fresh Jalapeno, minced
1/2 cup fresh chopped spinach
3 cloves garlic, mined
1 t. Old Bay seasoning
4 ounces of cream cheese
2 cups freshly grated Gouda cheese
1/2 cup Gruyere cheese
1 t. red pepper flakes
chopped fresh parsley
Paprika....about 1 t. 

Preheat oven to 350 degrees F.
Defrost shrimp and set aside.
Chop all vegetables.
Heat a skillet on stove top with butter.
Saute the onion, pepper, celery and jalapeno until tender.
Next add spinach, garlic and Old Bay.
Stir well.
Next add shrimp and crab.
Cook 3 minutes until shrimp turn pink.
Remove from heat.
Stir in cream cheese, Gouda and Gruyere.
Sprinkle with Paprika and place
skillet in oven.
Bake about 15-20 minutes until cheese has melted.
Serve with a hot, crusty baguette. 



1 comment:

  1. That sounds very sophisticated. I can't get my crew to enjoy punch! Ha!

    ReplyDelete