Cold Shrimp Dip

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
  1. 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.
  2. In the work bowl of a food processor, place shrimp. Pulse until shrimp is finely chopped, about 4 to 5 times. Set aside.
  3. In a medium saucepan, heat soup and Cajun seasoning over medium-low heat until hot.
  4. 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.



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