Time: 5 o'clock.
Complexity: easily
Servings: 8-10

This shrimp dip recipe is inspired by the seafood specialties of the coastal American city of New Orleans. The dip is literally filled with mouth-watering chunks of shrimp, drowning in a creamy, cheesy, barbecue-flavored sauce. Poach the shrimp in a mixture of hot sauce and spices and chop into pieces in a blender. Then, stir the chopped, spicy shrimp into a mixture of cream cheese and sour cream, let it sit, and before serving, reheat the dip in the oven on broiler mode. Place it in a large dish in the center of the table, and surround it with crackers and slices of bread for your guests to dip into the dip.

Ingredients:

• 8 tbsp (110 g) butter
• 1/4 cup chili sauce
• 1/4 cup lemon juice
• 5 cloves garlic, crushed
• 2 tablespoons Worcestershire sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.5 tsp hot sauce
• 600 g large shrimp, peeled, deveined, and shelled
• 120 g of cream cheese at room temperature
• 0.5 cup sour cream
• 3 green onions, white and green parts separated and thinly sliced
• 0.5 cup chopped parsley leaves
• Crackers and crusty country bread for serving
• Special equipment: 5 cup casserole dish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, chili sauce, lemon juice, garlic, Worcestershire sauce, ground cayenne pepper, oregano, paprika, hot sauce, shrimps, curd cheese, sour cream, green onions, parsley, crackers, white bread

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Preparation:

Step 1
• In a large skillet, melt 4 tablespoons (60 grams) butter over medium heat. Stir in the chili sauce, lemon juice, garlic, Worcestershire sauce, cayenne pepper, oregano, paprika, and hot sauce. Bring to a simmer and cook, stirring frequently, until the sauce has reduced slightly, about 5 minutes. Add the shrimp and cook until pink and cooked through, turning once, 4 to 5 minutes. Remove from heat and let cool.
Step 2
• Once the shrimp in the sauce have cooled, place them in a food processor and pulse until the shrimp are coarsely chopped (the shrimp mixture can be made a day in advance and refrigerated).
Step 3
• Place the cream cheese and sour cream in a large bowl and mix well with a rubber spatula until smooth. Add the shrimp mixture, white parts of the green onions, parsley, 1 1/4 teaspoons of salt, and a few grinds of black pepper. Mix well. Transfer to a 5-cup casserole dish and spread evenly.
Step 4
• Melt the remaining 4 tablespoons (60 g) butter and drizzle it over the shrimp dip, making sure the entire surface is covered with a thin layer of butter. Sprinkle with green onions. Refrigerate for at least 4 hours or overnight.
Step 5
• Just before serving, position a rack in the upper third of the oven and preheat to broil. Toast the dip in the oven until the butter layer begins to melt. Serve with crackers and crusty bread.

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