Hot Louisiana Shrimp Dip

3 spring onions
1 red capsicum/bell pepper
60 g (1/2 stick) butter
500 g (1.1lb) raw prawns (peeled and cleaned)
2 crushed garlic cloves
225 g (1 cup) cream cheese
3 tbsp sour cream
1 tbsp creole seasoning (See notes)
1 tbsp chopped fresh parsley
1 tsp lemon juice
salt to taste

  1. Chop the spring onion and red capsicum into small dice/rings. Reserve the green part of the spring onion for later.
  2. Melt the butter in a saucepan over a medium heat.
  3. Add the vegetables to the butter, stir to coat and then cook over a medium heat for 4-5 minutes until softened.
  4. Chop the shrimp meat into small chunks. Either in half or thirds if your shrimp are jumbo.
  5. Add in the prawns and garlic, stir well and cook for 2 minutes until the prawns have turned pink.
  6. Stir in the cream cheese, sour cream and creole seasoning.
  7. Bring to a simmer and then cook for 2 minutes until everything is thick and creamy.
  8. Stir in the lemon juice and parsley then check the seasoning.
  9. Serve garnished with the reserved spring onion greens and a little extra parsley.

Recipe Notes
I use my own Homemade Creole Seasoning blend. You can get the recipe here.

Original Recipes visit: Hot Louisiana Shrimp Dip @

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