Bayou Shrimp Dip Recipes

Steps:

• Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
• Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
• Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
• Serve the shrimp over the prepared grits topped with green onions.

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion. Refrigerate until serving. Serve with crackers.

Steps:

• In small bowl, mix aioli ingredients until well blended.
• Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
• To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8x8- or 9x9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®).
• Combine cream cheese, sour cream, hot sauce, and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese.
• Bake in the preheated oven until hot and cheese is melted, 20 to 25 minutes.

Steps:

• Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
• Peel and devein shrimp leaving tails intact.
• Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Add the garlic, Saute for 20 seconds until a pale golden color.
• Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
• Saute for 30 seconds.
• Add the beer and simmer for 1 minute or until shrimp turn pink.
• Remove from heat and add the butter, stirring until melted.
• Pour into a serving bowl and serve with the bread for dipping.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
• Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.