Shrimp Remoulade Dip from Sharp Cook - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp Remoulade Dip from Sharp Cook

Boiled Shrimp INGREDIENTS

1 Pound Fresh Shrimp (thawed, rinsed and drained)
1 Tablespoon Zatarain's Crawfish, Shrimp Crab Boil "Pour and Boil" (4 oz. box)
4 Cups Water

PROCEDURE

  • Thaw shrimp, rinse and drain.
  • Pour into a large glass 8 cup measuring cup: 4 cups of water, shrimp and 1 heaping Tablespoon of Zatarain's seasoning, then stir.
  • Place measuring cup with shrimp and Zatarain's spiced water in microwave and cook on high power for 5 minutes.
  • Remove the measuring cup filled with shrimp and Zatarain's spiced water from the microwave and let stand for 3-5 minutes.
  • Drain shrimp of Zatarain's spiced water and let shrimp sit in bowl until room temperature. Do Not put hot shrimp into refrigerator to cool.

Dip INGREDIENTS

1 Pound of Shrimp (cooked and cooled)
1/2 Stick Butter
1 White Onion, chopped
1 Bunch of Green Onions, chopped
1 Package of Cream Cheese (8 ounce)
1 Cup Parmesan Cheese, grated
3/4 Cup of Whipping Cream
8 Tablespoons of Omi's Remoulade Sauce (to taste)
Cayenne Pepper (to taste)
Crackers

PROCEDURE

  • Saute white and green onions in butter until soft. Add cream cheese, blend until heated and incorporated with onions.
  • Add parmesan cheese, blend until melted. Add whipping cream and mix.
  • Add Omi's Remoulade Sauce and cayenne pepper to taste. Simmer mixture on top of stove until it becomes creamy and warm.
  • Add cooked shrimp to mixture.
  • Remove from heat, keep warm in chafing dish and serve with crackers.
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