Linda's Shrimp Dip


Recipe courtesy of Shrimp Country: Recipes and Tales from the Southern Coasts

Serves 12

  • bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
  • 1/2 pound headless deveined shrimp, shells on
  • 8 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • juice of 1/2 lemon
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons chopped green onion
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons garlic powder
  • salt and black pepper to taste
  • crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

Lindas Shrimp Dip

Click image to enlarge


Bring 6 cups of water to boil in a large pot. Add the bay leaf, hot sauce, peppercorns, and lemon slices; boil, covered, for ten minutes. Add the shrimp and cook through, about 3 minutes; remove to a platter and cool. Peel shrimp and finely chop; set aside.

In a large bowl, mix together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, parsley, and garlic powder. Gently fold in the chopped shrimp; season to taste with salt and pepper.

Cover and refrigerate for at least 1 hour. Serve with vegetable crudités, crackers, o sliced baguettes.

Optional: Dip can be served hot as well; place dip in a 2-quart baking dish and bake at 350F for 30 minutes, or until bubbly.


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