Spicy Shrimp Dip

Appetizers

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

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com