Whisk your dinner party down to the bayou with this hot, smoky, irresistible Cajun shrimp dip. To brighten up the flavors, squeeze on a little lemon juice right before serving. It's perfect as an appetizer or serve it alongside a hearty soup for a cozy fall meal!
INGREDIENTS:
- 1 pound Shrimp, peeled and chopped
- 1 tablespoon Ray's Loco Gringo
- 2 tablespoons Cajun seasoning
- 6 ounces Bacon
- 2 tablespoons Garlic
- 1 Jalapeño, seeded and chopped fine
- 3/4 cup Red Onion, chopped fine
- 3/4 cup Red Bell Pepper, chopped fine
- 8 ounces Cream Cheese, softened
- 12 ounces Pepper Jack Cheese, shredded
- 4 ounces Sour Cream
- 1/2 cup Green Onion, sliced
ADDITIONAL ITEMS:
- Cast Iron Skillet
INSTRUCTIONS:
- Preheat recteq to 400°F with a cast iron skillet.
- Add the bacon and allow to render and become crispy for about 5-6 minutes.
- Add the garlic, jalapeño, red onion, bell pepper, Ray’s Loco Gringo, and Cajun seasoning. Allow the vegetables to sauté for about 5 minutes until tender.
- Add the chopped shrimp and cook just until opaque, about 5 minutes. Mix in the softened cream cheese, pepper jack (reserving about ½ cup for the top), and sour cream.
- Top with the remaining shredded pepper jack cheese and green onions. Bake in the cast iron skillet about 25-30 minutes until the cheese is melted and the mixture is hot and bubbly.
SERVING SUGGESTION:
This hearty Cajun dip is best served with warm grilled bread or spoon it into halved jalapenos to up the spice factor even farther! For a delicious fall meal, serve this alongside a crab bisque.