This Cajun Shrimp Dip is a zesty appetizer that's always a crowd pleaser! It's a tasty combination of shrimp and veggies in a creamy, cheesy base. Total YUM!
Preheat oven to 375 degrees. Spray a medium casserole dish with nonstick baking spray. Set aside.
Heat butter in a large skillet over medium heat. Add the red pepper, celery and onion and cook for 2-3 minutes, until slightly softened. Add the chopped shrimp, garlic and two teaspoons of the Creole seasoning and continue to cook just until shrimp are almost cooked through. Transfer mixture to a bowl with a slotted spoon.
In a medium bowl, combine cream cheese, mayo, remaining one teaspoon of creole seasoning, lemon juice, Worcestershire sauce, one cup of the shredded cheese and two tablespoons of Parmesan cheese. Fold in the shrimp mixture until well combined. Spread into prepared dish and top with remaining 1/2 cup shredded cheese and 1 tablespoon Parmesan cheese. Bake for 20 minutes until lightly browned on top and bubbly. Serve with baguette slices, crackers or veggies.
As mentioned above, I use Tony Chachere's Original Creole Seasoning for this recipe. This is not a paid post. Tony's seasoning just happens to be my Creole seasoning of choice. Try it and I bet you'll love it too!
I use medium shrimp which I cut into bit size chunks so the dip is easier to eat on baguette slices or crackers.
If you can't find shredded mozzarella and provolone in the same bag, you can always use some shredded Italian cheese blend. Both are by Sargento.
I use one tablespoon of the Tony's seasoning which I think gives it great flavor. You can use more or less to your liking.