Toss the shrimp in the blackening seasoning, Old Bay and 1/2 tsp salt.
In a medium sized sauté pan, heat olive oil over high heat and sauté seasoned shrimp until pink and cooked through. Remove shrimp from the pan and cool completely. Finely chop the chilled shrimp and place in a mixing bowl.
In a separate sauté pan, heat the bacon fat over medium heat. Sauté onion, garlic, peppers and salt for one-two minutes. Stir in the cumin, chili powder, Creole seasoning and black pepper and cook one more minute. Remove from heat and cool completely.
In the bowl with the shrimp, add onion mixture, cream cheese, hot sauce, green onions, and cilantro. Once cooled, add the vegetable mixture, blend well and refrigerate until firm.