Crackers, potato chips, and celery sticks, to serve
Garnish: celery leaves, Cajun seasoning
Instructions
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.
Notes
*We used Zatarain’s Crawfish, Shrimp & Crab Boil In Bag and Slap Ya Mama Original Cajun Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cold-shrimp-dip/