A well loved Deep South appetizer spread or dip, made with small shrimp, quickly pan seared with oil and seasonings finely minced and blended with cream cheese and mayo.
Cajun Shrimp Spread and Dip
Cajun Shrimp Dip is such a delicious addition for any party or gathering.
It's great with tortilla chips, corn chips, crackers, or even spread on bread. Make it a day ahead if you can, because the flavor only improves, but try to at least chill it for an hour or so at the very least, letting it come to room temperature before serving.
More often than not, we make dips like this from highly seasoned, leftover boiled shrimp.
I know. Some of you are saying leftover boiled shrimp? What's that?!
Well, let's just say when we have a shrimp boil here in the Deep South, we make a lot of shrimp, so there's often some left - or else we purposely squirrel some away before they are all gone!
No worries though. I've written the recipes to start from scratch with raw shrimp.
My husband, aka here as The Cajun, goes shrimping in-season with his Dad, so I almost always have freshly frozen, raw shrimp put up in my freezer.
Of course!
I admit, I'm a bit spoiled having grown up along the Gulf coast where seafood is plentiful and fresh. That tastes by far the best, no doubt.
Plus with canned shrimp, you do need to factor in the other stuff that's in there, such as sodium, since one small 4 ounce can of small salad shrimp can contain as much as 30% sodium!
Frozen and thawed, small salad shrimp would be of much better quality than a canned product and it's so simple to season.
Dips are mostly unidentifiable as to what's inside, so the garnish also lets your party guests know what the dip contains.
The amount of mayonnaise is, of course, only a guideline. Just enough to reach the desired consistency you're looking for, depending on whether you intend to spread this on some toast points or crackers, or want it softer for dipping with chips.
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