This Creole Shrimp Dip recipe is a hit around the holidays. It’s always more fun cooking outside – and Holiday Appetizers are not excluded from that… that’s why I’m sharing my Creole Shrimp Dip cooked with a PK 360 Grill that has been setup for 2-zone cooking.
Creole Shrimp Dip
Creole Shrimp Dip made with either crawfish or crab, seasoned with my King Craw Creole Seasoning, and cooked in a cast iron.
1lb Raw Gulf Shrimp (chopped)
2 Tablespoons Butter
4-5 Cloves of Garlic (minced)
1 Tablespoon Parsley
1 Tablespoon Malcom’s King Craw Seasoning
1/4 cup White Wine
2 Tablespoons Lemon Juice
8oz Cream Cheese
8oz Shredded Colby Jack
8oz Shredded Mozzarella
4oz Grated Parmesan Cheese
1/2 cup Sour Cream
1/2 cup Mayo
Green Onion or Parsley for garnish
Prepare charcoal grill for two zone cooking.
Melt butter over direct heat side of grill in a cast iron skillet. Add chopped shrimp & garlic and sauté for 2-3 minutes until pink stirring occasionally.
Stir in white wine and lemon juice. Season with Malcom’s King Craw Seasoning to taste.
Transfer shrimp mixture to a large mixing bowl and add cream cheese, Colby Jack, Mozzarella, Parmesan, Sour Cream, and Mayo. Stir to combine.
Spread mixture into cast iron skillet and cook over indirect side of grill until hot and bubbly about 15 minutes.
Garnish with finely chopped green onion and additional Malcom’s King Craw Seasoning. Serve with toasted baguettes.