Creole Shrimp Dip
This Creole Shrimp Dip recipe is a hit around the holidays. It’s always more fun cooking outside – and Holiday Appetizers are not excluded from that… that’s why I’m sharing my Creole Shrimp Dip cooked with a PK 360 Grill that has been setup for 2-zone cooking.
But you could get really creative with this creole shrimp dip recipe – try it using crawfish or crab. You could add different flavors or cheeses. Make this recipe your own!
I like using cast iron for this recipe because it not only looks great – but makes cooking on the grill really easy. And you get such great flavor from cooking in cast iron too.
This is one holiday recipe you gotta try for your next party.
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Ingredients
- 1lb Raw Gulf Shrimp (chopped)
- 2 Tablespoons Butter
- 4-5 cloves of Garlic (minced)
- 1 Tablespoon Parsley
- 1 Tablespoon Creole Seasonings
- 1/4 cup White Wine
- 2 Tablespoons Lemon Juice
- 8oz Cream Cheese
- 8oz Shredded Colby Jack
- 8oz Shredded Mozzarella
- 4oz Grated Parmesan Cheese
- 1/2 cup Sour Cream
- 1/2 cup Mayo
- Green Onion or Parsley for garnish
Instructions
- Prepare charcoal grill for two zone cooking.
- Melt butter over direct heat side of grill in a cast iron skillet. Add chopped shrimp & garlic and sauté for 2-3 minutes until pink stirring occasionally.
- Stir in white wine and lemon juice. Season with Creole seasoning to taste.
- Transfer shrimp mixture to a large mixing bowl and add cream cheese, Colby Jack, Mozzarella, Parmesan, Sour Cream, and Mayo. Stir to combine.
- Spread mixture into cast iron skillet and cook over indirect side of grill until hot and bubbly about 15 minutes.
- Garnish with finely chopped green onion and additional Creole seasoning. Serve with toasted baguettes.
Malcom Reed
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Comments 8
This recipe looks great ,if I were to cook on a stove top and then bake on a pellet grill
what temperature should I set it to ?
Thanks
Christmas time up north requires cooking inside. Would you mention cooking temps like you do for smoking. This will really be helpful in recreating your great receipts, which have been awesome. Thanks.
Author
I don’t cook these recipes in the oven, so I don’t have oven cooking temps. You can always just go with 350 and play with the recipe until you figure it out if you want to make the conversion.
Thanks for another great recipe Malcom. Made this twice this weekend for 2 Memorial Day parties and was a hit at both. I did a slight variation and diced up some scallops to add to the shrimp.
do you drain the juice off the cooked shrimp before mixing in the other ingredients?
Author
yes, I do
What kind of wine would you suggest for the sauce.
Author
Woodbridge is a budget-friendly, good-quality wine.