Email to Cat      

Spicy Creole Shrimp Dip

Source of Recipe

From "Acadiana Table" by George Graham


Recipe Introduction

"Certain traditions make family gatherings special. And, of course, in the Graham family, those traditions involve food. My brother Jackie's shrimp dip is based on a traditional Creole rémoulade. While similar to that sauce, the base of this dip is a zestier version infused with extra horseradish, Creole mustard, and hot sauce. As with any combination, you can adjust the ingredients to your taste, but I urge you to follow this one to a tee the first time out. This dip is guaranteed to clear up any sinus problem you might have, and I can assure you it is also addictive. Thank you, brother."

List of Ingredients

â—¦ 4 large eggs
â—¦ 2 pounds small (61/70 count) shrimp, peeled and deveined
â—¦ 1 jar (16 ounces) Creole mustard or other coarse-grained mustard
â—¦ 1 jar (5 ¼ ounces) prepared horseradish
â—¦ 1 cup canola oil
â—¦ 1 tablespoon freshly squeezed lemon juice
â—¦ 1 cup finely diced yellow onion
â—¦ 1 cup finely diced green bell pepper
â—¦ 1 cup finely diced celery
â—¦ Kosher salt and freshly ground black pepper
â—¦ Dash of hot sauce
â—¦ Ritz crackers


Recipe

Fill a large pot to the halfway point with cold water and add the eggs. Turn the burner to high and bring the water to a boil, and then 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 the eggs under cold water. Peel the eggs and dice. Place the diced eggs in a bowl, cover, and refrigerate.

Bring the same pot of water back to a boil over high heat.
Add the shrimp. Bring the water back to a boil and cook for about 5 minutes. Remove one of the larger shrimp and test for doneness. If fully cooked, turn off the heat. Immediately drain the shrimp in a colander. Rinse with cold water to stop the carryover cooking, drain again, and pat with paper towels to dry. Place in the refrigerator to cool.

Combine the Creole mustard, horseradish, canola oil, and lemon juice in a large bowl. Add the onions, bell pepper, and celery and stir. Add the diced eggs and stir to distribute evenly throughout the mixture. Add salt, pepper, and hot sauce to your taste.

Make sure the shrimp are dry or your dip will be watery. Add the shrimp and stir to distribute evenly throughout the mixture. Cover and refrigerate until chilled (or up to overnight).

For serving, fill a bowl with the dip and place on a tray surrounded by Ritz crackers.

Makes about 6 servings




Table Tips:

• Make sure you use pure prepared horseradish and not the mayo-like creamy stuff.

• The recipe is easy to scale up by doubling or tripling all of the ingredients.

• You can make this ahead and it will keep for at least a week. In fact, it is even better if made at least 2 days before serving.