At any party, I guarantee this Spicy Creole Shrimp Dip will become a recipe favorite for your friends and family. (All photos credit: George Graham)
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before. For us, these are the culinary traditions that holiday memories are made of.
But, there is another tasty tradition in our family that has been passed through the generations that is most special–my brother Jackie’s Spicy Creole Shrimp Dip. To me, this simple recipe represents the holidays in South Louisiana, and is a sure way to spice up any gathering. We put it out at Thanksgiving and make even more as Christmas nears.
My older brother Jackie was the real cook in the Graham family and he perfected this Spicy Creole Shrimp Dip recipe many holidays ago. For years, he and his wife Lavonia–an equally talented cook–hosted our Thanksgiving family reunion in my hometown of Bogalusa, Louisiana. They would begin cooking the amazing feast two weeks before the event. It was an all day and night eating affair, and the taste of his famous Spicy Creole Shrimp Dip was reason enough for family members to make the trek from California, North Carolina, Florida and beyond.
Louisiana ingredients spice up this Spicy Creole Shrimp Dip.
The sauce in this dip is a zestier version of a traditional remoulade infused with horseradish, Zatarain’s Creole mustard, and hot sauce. As with any recipe, you can certainly adjust the ingredients to your taste, but I would urge you to follow this one to a tee the first time out. While this Spicy Creole Shrimp Dip is guaranteed to clear up any sinus problem you might have, I can assure you it is addictive.
My brother Jackie is no longer with us, and these days our families celebrate the holidays in our own hometowns. But every year across the nation, there are Grahams–and new generations of Grahams–celebrating the holidays with a big bowl of Jackie’s Spicy Creole Shrimp Dip close at hand.
Thank you, brother.
This Spicy Creole Shrimp Dip will go fast. Make plenty.
- 4 large eggs
- 2 pounds small, raw peeled Louisiana shrimp
- 1 jar (16 oz) Creole mustard or coarse-grained mustard
- 1 jar (5.25 oz) prepared horseradish
- 1 cup canola oil
- 1 tablespoon lemon juice
- 1 cup finely diced yellow onion (fresh, not pre-cut frozen)
- 1 cup finely diced green bell pepper (fresh, not pre-cut frozen)
- 1 cup finely diced celery (fresh, not pre-cut frozen)
- Kosher salt and freshly ground black pepper to taste
- Dash of hot sauce
- Ritz crackers, for serving
- In a large pot of cold water filled to the halfway point, add the eggs. Turn the burners to high and bring the water to a boil and immediately turn off the heat. Cover the pot and let sit for 12 minutes. Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water. Peel the eggs and dice. Place the diced eggs in a bowl, cover and refrigerate.
- In the same pot of water over high heat, bring it to a boil. Add the raw shrimp. Bring the water back to a boil and cook for approximately 5 minutes. Remove one of the larger shrimp and test for doneness. If done, turn off the heat. Immediately remove the pot and strain the shrimp into a colander. Rinse with cold water to stop the carryover cooking and then dry the shrimp on a kitchen towel or paper towels. Put the shrimp in a bowl lined with paper towels and place in the refrigerator to cool. (UPDATE NOTE: Be sure to dry the shrimp on paper towels before adding to the mustard mixture to prevent excess liquid.)
- In a large mixing bowl, add the mustard, horseradish, canola oil, and lemon juice. Stir to combine. Add the diced vegetables and stir. Add the boiled eggs and stir to distribute evenly throughout the mixture. Add salt, pepper and hot sauce to your taste.
- Add the shrimp and stir to distribute evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
- For serving, fill a bowl with the dip and place on a tray surrounded by Ritz crackers.
Spicy Creole Shrimp Dip–a holiday classic.
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I clipped your recipe from the Advertiser several years back; filed it away and promptly forgot about it. Well, I ran across it the other day and decided to make it for our Thanksgiving feast tomorrow and promptly fell IN LOVE with the flavors. And no, this is definitely not for the faint of heart – but for those of us well-versed in Cajun/Creole flavors, it’s a winner. This will be my new “go-to” dip and I can’t wait to try several more of your recipes! Thanks for sharing!
Hey Michele – Thanks for the kind and very well-worded comment. The bold flavors in this recipe sneak up on you and lure you into a Creole trance that leads you back to the bowl time after time after time. It is truly addictive!
And the recipe is featured in our new cookbook Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana.
Hi….I know that this recipe says that it serves a large gathering…..I am expecting about 50 people….will this cover that amount or should I double or triple this?
Can’t wait to try it out!!
Hey Monica – Good question, and while there is no definitive answer on a recipe like this, I would double the recipe. All the best for a spicy holidays.
Thanks…..I’m excited to try this out….will return after my event and post reviews!! Happy Holidays!!!!
Looking forward to trying this with my family on Christmas!! Thank you.
We made a LOT of this dip. Can it be frozen for later use?
Hey Donna – I would not recommend freezing this dip. Here’s why: freezing creates ice crystals (frost) that when thawed turns to water, resulting in a watery dip. I suggest you either invite friends over, or jar up (Mason jars) the remaining dip and deliver with a Happy New Year card attached. Either way, you earn credit for both your amazing culinary talent and your generosity. All the best for a great 2017.
Love Your Stories & Good Recipes !
Gonna be making this for the Christmas holiday. It looks so amazingly delicious. Since I am a Cajun cook, I use a lot of Zatarain’s products, and they can’t be beat.
Hey Lawrence – It is a tasty recipe, and easy, too. Just be sure to dry your shrimp thoroughly to prevent watering down the dip. Seasoned greetings to you!
I love all of these ingredients & appreciate the tips for reducing water. The photos do make it look a bit thin/watery though, w/ the ingredients each keeping separate (visually). Is that the intent? I’ll try it either way.
Hey Lina- Follow the recipe and it will not be watery. All the best.
Merry Christmas to you and Rox and wishing all the best for 2019. Keep the recipes coming. Especially important for those of us separated from the mother land of Cajun cuisine. Even though DC is a swamp, it’s a different kind of swamp! All the best—
Hey Bridget- Great to hear from you. Good luck finding crawfish in the DC swamp. Keep the home fires burning bright this holiday with a big black-iron pot of gumbo for all your Louisiana friends up there. Best to you both.
I have just made the dip. The photo in your book appears a creamery color. Am I correct there is no mayonnaise added in your recipe.? Just checking. Seems like the creole mustard is all I taste.
Johanna – You are correct. Creole mustard and horseradish are the predominant flavors in this spicy little sinus-opening recipe. Give it a try and you will be surprised at how balanced the flavors are. All the best.
I’m just now coming across this recipe. It looks divine!! One question, what is the purpose of the 1 c up of canola oil? Will reducing that have a negative effect on the taste, consistency, etc? Thanks.
Angela-
As for taste, canola is a neutral tasting oil that imparts no flavor. So, the reason for the canola oil is for consistency. Follow the recipe and you should love it. All the best.
how far ahead can you make this dip?
Hey Adele – You are safe to make it three days ahead; it is even better once the flavors come together, and I almost always make it in advance. All the best.