This retro shrimp dip gets a kick of spice from crab boil and Cajun seasoning.
Cold Shrimp Dip
Makes about 8 servings
- 2 quarts water
- 1 (3-ounce) bag crawfish, shrimp, and crab boil*
- 1 lemon, quartered
- 1 tablespoon kosher salt
- 1½ pounds peeled and deveined medium fresh shrimp
- 1 (10.75-ounce) can cream of celery soup
- 2 teaspoons Cajun seasoning*
- 1 (0.25-ounce) envelope unflavored gelatin
- 3 tablespoons cold water
- ¾ cup mayonnaise
- ½ cup grated white onion, patted dry
- ½ cup chopped roasted red pepper, patted dry
- 1 (8-ounce) package cream cheese, softened
- Crackers, potato chips, and celery sticks, to serve
- Garnish: celery leaves, Cajun seasoning
- In a Dutch oven, combine 2 quarts water, crab boil bag, lemon, and salt; bring to a boil. Add shrimp; cook for 1 minute. Remove from heat, and let stand for 5 minutes. Drain, and discard crab boil bag and lemon.
- In the work bowl of a food processor, place shrimp. Pulse until shrimp is finely chopped, about 4 to 5 times. Set aside.
- In a medium saucepan, heat soup and Cajun seasoning over medium-low heat until hot.
- In a small bowl, stir together gelatin and 3 tablespoons cold water; let stand until softened, about 1 minute. Add to soup mixture, stirring until dissolved. Stir in mayonnaise, onion, and red pepper. Whisk in cream cheese until melted, about 2 minutes. Stir in shrimp. Transfer mixture to a serving bowl. Cover and refrigerate until chilled and thickened, about 4 hours or overnight. Serve with crackers, potato chips, and celery sticks. Garnish with celery leaves and Cajun seasoning, if desired.
*We used Zatarain’s Crawfish, Shrimp & Crab Boil In Bag and Slap Ya Mama Original Cajun Seasoning.