My Cajun shrimp dip is a tantalizing over-the-top treat that people will rave about for a long, long time after the party is over, y'all. Seasoned shrimp, cooked down with browned trinity veggies, garlic, marinated artichoke hearts and pimentos. Then, combined with milk and two types of cheeses and baked to browned, bubbly deliciousness in just 15 minutes. Yep and yay...
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It's an Original Take Centered Around a Beloved Ingredient...
I had a free, joyous childhood fishing and trawling with my family down in Buras, Louisiana. And all these years later, my brother still keeps up with the tradition. So, when he brought back a share of the shrimp that they caught in the trawl one weekend several years ago, I was inspired to create a brand new shrimp recipe. I wanted it to have the essential components of Cajun cuisine.
However, I also wanted it to have a newness that complemented the old ways of cooking in my home state. After some consideration, I came up with this original Cajun shrimp dip recipe.
And I have to say that it's unlike any other dip that I've had before. I incorporated one of my favorite cheeses, Havarti, into the mixture. This sophisticated-tasting cheese injects an air of elegance into each bite. It also pairs perfectly with the cream cheese, and ties in all of the other flavors in the dip beautifully.
Every time that I make this Cajun shrimp dip people are amazed by it, y'all. And, each time I eat my first of many dip-topped crackers, I can't believe that I waited sooo long to put this household favorite back down on the dinner table. For sure.
Ingredient Essentials and Substitutions
- I buy local shrimp that's been peeled, deveined, and flash frozen. So, all I have to do is thaw them out to super fresh condition. They are usually 31/35-count. But, any size will do for this dip, just keep small ones whole and chop the larger shrimp into four to five pieces, leaving some whole to decorate the top of the dip, if desired.
- The browned trinity veggies and garlic form the distinctive deep, rich south Louisiana flavor base. Using all four is optimal. However, if you only use two then choose browned onion and garlic.
- The all-purpose flour helps to create the luscious consistency of this Cajun shrimp dip. I use gluten free AP flour, and any good brand will do just fine. You can also use cassava flour, an alternative starch that you can use at a 1:1 ratio for wheat flour in many recipes.
- The chopped artichoke hearts and pimientos lend beautiful colors and varied textures to this easy appetizer. You can substitute chopped roasted red peppers in place of the pimientos. But, don't skip the artichokes if you truly want to experience this Cajun shrimp dip in all of its intended glory.
- Paprika, parsley flakes, and lemon zest quick-season the shrimp to make them more flavorful in the dip. For best results, use them. However, you can still pull off a tasty dip without them. Just remember to toss the raw shrimp with salt, black pepper, and cayenne pepper to taste before using to 'wake up' their natural flavors a bit.
- I love the fullness of evaporated milk in this recipe. You can also use whole milk, half and half, or heavy cream.
How to Make Cajun Shrimp Dip
To start the dip, preheat the oven. Then, season the shrimp and set aside.
Now, add the oil or butter and chopped onion, bell pepper, and celery to the skillet.
Cook until the veggies are browned, then add the garlic and cook for just one more minute.
Next, add the flour to the pan, and stir until well-incorporated in the skillet.
Then, stir the shrimp into the mixture and cook until the shrimp turn opaque.
Stir the chopped artichoke hearts and pimientos into the mixture.
Add the milk and two types of cheese to the pot, and stir until combined.
Finally, transfer to a baking dish, if necessary, and slide into the oven.
And that's it, y'all!!
This Cajun shrimp dip is one of my favorite self-developed recipes. I put a whole lot of love and time into it, and you can taste it in every bite. The browned veggies and garlic add just the right amount of earthiness to the rich and creamy cheesy consistency.
And oh my goodness the seasoned shrimp! They're all plump and soft, and they pair perfectly with the zesty artichoke hearts and pimiento bits.
Oh, this Cajun shrimp recipe is a keeper you'll want to make to impress many times throughout the year. Indeed!
Share with those who are always there to help you see the forest through the trees. Much food love, and see y'all on the yum side...
P.S. Check out my ebook for a collection of my blog's best Cajun & Creole recipes.
NOTE: This post was originally published on June 10, 2016, and updated and republished on July 9, 2024.
More Cajun Shrimp Recipes
Because the more Cajun shrimp recipes you have, the more food happiness you can share.
Cajun Shrimp Dip
Ingredients
For the Seasoned Shrimp
- 1 pound raw shrimp, peeled and deveined and chopped into small pieces (leave a few whole for the top of the dip) I use 31/35-count
- 2 teaspoons dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
For the Dip
- 3 to 4 tablespoons oil or butter I start with 3 tablespoons and use the other one if necessary
- ⅓ cup chopped yellow onions sub white but not red onions
- ⅓ cup chopped green bell peppers
- ⅓ cup chopped celery ribs
- 1 tablespoon minced garlic about 4 fresh cloves
- 1 tablespoon all purpose flour I use Great Value gluten free AP flour
- 1 14-ounce can artichokes hearts, drained and chopped
- 1 4-ounce jar pimentos, drained
- 1 12-ounce can evaporated milk
- 1 8-ounce block Havarti cheese, cubed
- 1 8-ounce block cream cheese, cubed
- crackers or chips for serving I highly recommend Schar gluten free entertainment crackers which are perfect for this dip
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Pour the oil or butter and chopped onion, bell pepper, and celery into a large skillet or pot.
- Cook the mixture over medium-high heat until the veggies brown.
- Reduce the heat to medium-low.
- Add the minced garlic, and cook for one additional minute, stirring constantly.
- Sprinkle the all-purpose flour over the mixture, and stir until combined.
- Continue cooking until the mixture thickens slightly and the flour darkens a bit, about one minute.
- Add the seasoned shrimp to the skillet and stir until incorporated into the mixture.
- Continue cooking, stirring occasionally, until the shrimp turn opaque, about 5 minutes.
- Stir the chopped artichokes and pimentos into the mixture.
- Pour the evaporated milk into the pan.
- Add both cheeses to the pan, and stir until combined.
- Continue cooking, stirring often, until the cheese melts.
- Transfer the dip to a baking vessel if you are not using an oven-safe skillet or pot.
- Bake for 15 to 25 minutes, or until browned and bubbly.
- Let stand for 10 minutes before serving with crackers or chips.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
GotTo says
What a beautiful and eye opening story behind your recipe! Touched my heart. You're blog definitely gives me something to look forward to every week. I get to try new recipes, buy new tools and gadgets (Dutch oven for the Mamma Soup and a Mandolin to make noodles) and make my family's tummy happy at the same time. Cooking is like therapy for me and although I just throw something together most days, it's the times when I get to try one of your creations that makes meal time special.
Lyn Corinne says
Thank you so much for this sweet comment. Making meal time special is a way of life for me, and the reason why I started this blog.