Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Spicy Shrimp Dip

This can also be spread on miniature bread slices for canapés and finger sandwiches.

Ingredients

1 Tbl olive oil

3 /4 pound fresh shrimp, medium sized

2 tsp Old Bay seasoning

1 /2 tsp blackening seasoning

1 /4 cup white wine.

1 /2  cup sour cream

1 /2 pound cream cheese, softened

1 /2 cup finely chopped celery

1 /4 cup minced red onion

1 /4 cup minced green onion

1 Tbl minced jalapeño

1 Tbl hot sauce

1 Tbl fresh lemon juice

1 /4 tsp cayenne pepper

1 Tbl chopped parsley

1 tsp salt

Instructions

Toss shrimp in the Old Bay and blackening seasoning.

Heat oil in a sauté pan over medium heat. When pan is hot, sauté shrimp until pink and cooked through. Remove shrimp from the pan and cool. Deglaze pan with white wine, using a rubber spatula to remove seasoning from the pan.

Place cream cheese into a mixing bowl of an electric mixer. Add wine and sour cream. Using the paddle attachment, beat until smooth.

Add cooled shrimp and remaining ingredients to the cream cheese mixture and mix until everything is well incorporated.

Yield: 1 quart

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more