Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeA tasty combination of shrimp and veggies in a creamy, cheesy base, and packed with Creole flavors … this Cajun Shrimp Dip by The Beach House Kitchen is a zesty appetizer that’s sure to be a family-favorite!
Ingredients
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2 Tablespoons Butter
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1/2 Cup Red Bell Pepper, Finely Chopped
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1/3 Cup Celery, Finely Chopped
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4 Green Onions, Chopped
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1 1/2 Pounds Medium Shrimp, Each Cut Into 2-3 Pieces
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1 Tablespoon Tony’s Original Creole Seasoning, Divided
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2 Cloves Garlic, Minced
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1 Package (8 Ounces) Cream Cheese, Softened
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1/3 Cup Mayonnaise
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1/2 Lemon, Juiced
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2 Teaspoons Worcestershire Sauce
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1 1/2 Cups Mozzarella and Provolone Cheeses, Shredded, Divided
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3 Tablespoons Parmesan Cheese, Grated, Divided
- Clear
Directions
- Preheat oven to 375°F.
- Spray a medium casserole dish with nonstick baking spray and set aside.
- Heat butter in a large skillet over medium heat. Add the red bell pepper, celery and onions and cook for 2-3 minutes until slightly softened. Add the chopped shrimp, garlic and two teaspoons of Tony’s Original 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 Tony’s Original Creole Seasoning, lemon juice, Worcestershire sauce, one cup of 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 and enjoy!
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