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Hot Louisiana Shrimp Dip —creole style hot dip made with plump shrimp, a dash or two of Texas Pete® Original Hot Sauce, and gooey cheese.
There are very few things more comforting than a hot cheesy dip during the cooler months. Louisiana Shrimp Dip is a cajun style dip made with creole spices and sautéed shrimp in a cheesy cream base. It’s usually made spicy with hot peppery cajun seasoning, but I’m using a milder seasoning blend and bringing heat using Texas Pete® Original Hot Sauce. Texas Pete® brand sauces are my favorites to warm up during cooler weather.
Texas Pete® Original Hot Sauce has been a staple in my community for years. Any fast food carryout worth its weight in wings offers packets of Texas Pete® Original Hot Sauce with their chicken box—it’s a Baltimore thing. From carry out to delivery to home-cooked meals, Texas Pete® Original Hot Sauce lets you Sauce Like You Mean It®! When you Sauce Like You Mean It®, you are giving your best with your best. Texas Pete® Original Hot Sauce is the best hot sauce that you can give to your food!
Texas Pete® offers different hot sauce flavors, dry seasoning blends, wings sauces, and salsas in a variety of sizes. Head over to their website to explore their awesome products and to find a retailer near you using their Locator.
Louisiana shrimp dip ingredients and equipment
Texas Pete® Original Hot Sauce
Creole seasoning– I use my homemade Creole Seasoning for the perfect blend of spices to flavor the shrimp. Store-bought will work as well.
Cheese- Cheddar and gruyere taste best in this dip in my opinion but feel free to use any melting cheese that you prefer.
Cast-iron skillet– Using a cast-iron skillet makes it easier to transfer the shrimp dip from the stovetop to the oven. You can always use a casserole pan of your choosing.
How to make hot shrimp dip
I like to start preparing my shrimp dip by making the creamy base first. In a mixing bowl, beat the softened cream cheese until smooth then whisk in the mayo, sour cream, half the scallions, and Texas Pete® Original Hot Sauce. Fold in half of the cheese before setting it aside.
Place a cast-iron skillet over medium heat and add the butter. Once the butter has melted, toss in the red pepper and onion to sauté until soft. Next, add the grated garlic to the peppers and onion and sauté until fragrant. Push the veggies aside and add the chopped shrimp.
Season the shrimp with the creole seasoning and toss with the pepper and onion to cook through. Finish with a splash of lemon juice and the remaining scallion before turning off the heat.
In the skillet, carefully fold the cream cheese base into the shrimp making sure it’s thoroughly blended. Top the dip with the remaining cheese and place the skillet into a 350° preheated oven for 15-18 minutes to heat through and melt the cheese.
This dip can be kept in the skillet or placed into another dish sprinkled with chopped parsley if desired. Be sure to serve this scrumptious hot shrimp dip with Buttery Ranch Seasoned Crackers, celery sticks, carrot chips, and a fresh bottle of Texas Pete® Original Hot Sauce for your extra heat-seeking guests!
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
Hot Louisiana Shrimp Dip
- 1 1/2 lbs shrimp chopped
- 8 oz cream cheese
- 1 c mayo
- 1/2 c sour cream
- 1/4 c Texas Pete® Original Hot Sauce
- 1/2 c red pepper diced
- 1/2 c yellow onion diced
- 4 garlic cloves grated
- 4 tbsp salted butter
- 1 tbsp lemon juice
- 2 tsp creole seasoning
- 4 oz white cheddar shredded
- 4 oz gruyere swiss shredded
- 4 scallion sliced
- Parsley roughly chopped
- Preheat the oven to 350°. In a mixing bowl, beat the softened cream cheese until smooth. Whisk in the mayo, sour cream, half the scallions, and Texas Pete® Original Hot Sauce. Fold in half of the cheese; aside.
- Place a cast-iron skillet over medium heat with the butter. Toss in the red pepper and onion to sauté until soft then add the grated garlic. Sauté until fragrant then add the chopped shrimp.
- Season the shrimp with the creole seasoning. Stir the shrimp with the veggies and cook through. The shrimp should be completely pink; about 2-4 minutes. Turn off the heat, squeeze in the lemon juice, and remaining scallions.
- Carefully fold the cream cheese base into the shrimp. Top the dip with the remaining cheese and bake for 15-18 minutes to heat through and melt the cheese. Sprinkle with chopped parsley if desired.