- Advertisement -
Spicy Louisiana Shrimp Dip is a creamy and flavorful appetizer that combines the rich, briny taste of shrimp with the bold and zesty flavors of Cajun and Creole seasonings. It’s perfect for parties, game days, or any occasion where you want to impress your guests. Here’s a recipe for this delicious dip:
- Advertisement -
Ingredients:
- Advertisement -
- 1 pound large shrimp, peeled, deveined, and cooked
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated sharp cheddar cheese
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon hot sauce (adjust to taste)
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- Sliced green onions and chopped fresh parsley for garnish
- Crackers, tortilla chips, or baguette slices for serving
Instructions:
- Advertisement -
1. Prepare the Shrimp:
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the cooked and peeled shrimp to the skillet and sauté for 2-3 minutes, or until they are heated through and have a nice sear.
- Remove the shrimp from the skillet and let them cool slightly. Once cooled, chop the shrimp into small pieces.
2. Make the Creamy Base:
- In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, and grated sharp cheddar cheese. Mix until the ingredients are well combined and smooth.
3. Add Flavor and Heat:
- Stir in the minced garlic, chopped green onions, chopped fresh parsley, Cajun seasoning, hot sauce, smoked paprika, salt, and black pepper. Adjust the Cajun seasoning and hot sauce to your preferred level of spiciness.
4. Fold in the Shrimp:
- Gently fold the chopped shrimp into the creamy mixture, making sure the shrimp are evenly distributed throughout the dip.
5. Chill and Garnish:
- Transfer the shrimp dip mixture to a serving dish.
- Cover and refrigerate the dip for at least 1-2 hours before serving. Chilling allows the flavors to meld and develop.
6. Serve:
- Before serving, garnish the Spicy Louisiana Shrimp Dip with sliced green onions and chopped fresh parsley for a pop of color and freshness.
- Serve the dip with your choice of crackers, tortilla chips, or baguette slices.
This Spicy Louisiana Shrimp Dip is creamy, savory, and has a kick of heat that will tantalize your taste buds. It’s a crowd-pleaser and is sure to be the star of your appetizer spread at your next gathering. Enjoy!
Source: dinnerthendessert.com
Yield: 6
French Onion Meatballs Recipe
French Onion Meatballs combine the rich, savory flavors of French onion soup with tender, juicy meatballs. This dish is a comforting, hearty meal that's perfect for any occasion. Whether you're serving it over pasta, mashed potatoes, or crusty bread, these meatballs are sure to become a family favorite.
Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 hour 30 minutes
Ingredients
- Meatball Ingredients:
- 1 ½ cups fresh breadcrumbs (or panko breadcrumbs)
- ¼ cup plus 2 tablespoons whole milk
- 1 ½ pounds organic ground beef (85/15 ratio)
- 1 tablespoons chopped parsley
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon herbes de Provence
- Salt (about 1 teaspoon, or your desired amount)
- Black pepper (about ¼ teaspoon, or your desired amount)
- ½ large, white onion, finely minced
- 4 cloves garlic, pressed through garlic press
- ¾ cup grated Gruyere cheese, divided use
- 1 egg, whisked
- 1 cup shredded, whole milk mozzarella cheese
- French Onion Sauce Ingredients:
- 4 tablespoons olive oil, divided use
- 2 tablespoons ghee or butter
- 2 ½ large, white onions, halved and sliced
- Salt
- Black pepper
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon herbes de Provence
- 1 teaspoon dried thyme
- ¼ cup sherry (or white wine)
- 1 ½ tablespoons flour
- 2 ¼ cup beef stock
- 2 teaspoons fresh thyme leaves
Instructions
- Begin by gathering and prepping all of your meatball ingredients according to the ingredient list above to have ready and organized for use.
- Place your breadcrumbs into a dish, and add the milk to them to soak for 5 minutes. In the meantime, place your ground beef into a large bowl.
- After the breadcrumbs have soaked, add them to the ground beef, along with the parsley, thyme, herbes de Provence, salt, pepper, minced onion, garlic, ¼ cup of the shredded Gruyere cheese, and whisked egg.
- Using your clean hands, gently mix the beef together with the ingredients until well-combined, but taking care not to over mix to keep the meatballs tender. Scoop out 2 tablespoon-size portions of the meat mixture (I like to use my cookie scoop for this), and place onto a tray or large platter to hold.
- Wet your hands with a bit of water, and roll each portion into a round meatball, then place the rolled meatballs into the fridge to chill for 15 minutes.
- Meanwhile, gather and prep all of your French onion sauce ingredients according to the ingredient list above to have ready and organized for use.
- Once the meatballs have chilled, place a large cast iron skillet (or other large, oven-safe, heavy bottom pan that can accommodate the meatballs and sauce) over medium-high heat, and add 2 tablespoons of the olive oil.
- Once hot, add a batch of meatballs into the pan and allow them to sear and brown on all sides for about 8 to 10 minutes. Place the meatballs onto a tray or sheet pan to hold while you brown the rest of the meatballs.
- In the same skillet as you browned the meatballs (which should be on medium-high heat), add another 2 tablespoons of the oil (if there's already enough oil from browning the meatballs, skip the added oil), as well as the ghee or butter.
- Once hot and melted, add the onions plus a pinch of salt and pepper, and allow them to cook down and deeply caramelize for about 20 to 25 minutes, stirring frequently, until the onions become very dark, soft and jammy.
- Then, stir in the garlic, herbes de Provence and dried thyme, just until aromatic (about 30 seconds). Add in the sherry or wine, and allow it to bubble up and reduce for about 30 seconds.
- Sprinkle in the flour and stir that in to incorporate for about 30 seconds, then pour in the beef stock and whisk or vigorously stir to blend in and combine until smooth. Allow the French onion sauce to simmer to 5 minutes, just to tighten it up.
- Meanwhile, turn your broiler on “high”.
- Turn the heat off under the sauce, and stir in the fresh thyme leaves. Nestle back into the pan the browned meatballs, and top them with a combination of the Gruyere and mozzarella cheeses. Place under the broiler for about 5 to 7 minutes, or until the cheese becomes nice and gooey and melted.
- To serve, sprinkle over the meatballs some additional thyme leaves as garnish, and spoon 3 to 4 meatballs, along with lots of with sauce and cheese, into a bowl to enjoy with warm, toasted bread, or over hot mashed potatoes, if desired.
- Advertisement -