Shrimp and Crab Dip

Shrimp and Crab Dip

Living in South Carolina, we’ve got access to fresh shrimp and blue crabs. It’s expected to have a dish made with them. I love using them together in dishes and especially in my hot Shrimp and Crab Dip.

So we’ve all got to have a great way to start off game day or a party with an appetizer.  When your friends arrive, they’re expecting an awesome snack to get things going.  They’re going to be hungry when they smell all of your other great game day meals.  Chips and dip are always a good start, but why not amp it up?…

This dip is a little different, in that cream cheese isn’t used. Jon doesn’t like cream cheese…if there were any hint of it, he wouldn’t eat it. So…I had to come up with an alternative to make this dip nice and creamy. So here we go…

Ingredients:

½ lb raw medium shrimp, deveined
1 tsp Old Bay seasoning
6 oz white crabmeat-(make sure all shells have been removed; if using canned crabmeat, be sure to drain it well)
2 tbsp butter
¼ cup finely chopped green bell pepper
¼ cup finely chopped celery
¼ cup finely chopped onion
¼ cup frozen spinach that has been thawed and roughly chopped
¼ cup artichokes, roughly chopped
2 tbsp flour
1 cup heavy cream, that’s been warmed for about 30 seconds in the microwave
1 and 1/3 cup shredded Monterey-jack cheese
2 strips cooked bacon, chopped
Pita chips for dipping

Start by steaming the shrimp with the shells and tails on. Sprinkle on 1 tsp Old Bay and stir until all shrimp are coated in the seasoning. Steam until the shrimp have all turned pink. If you don’t have a steamer, you could also sauté on medium heat with about 1 tbsp extra virgin olive oil until pink. Once the shrimp are cooked, allow the shrimp to cool enough to handle them. Once they are cooled down, peel and remove the tails from the shrimp. Give the shrimp a rough chop. Set aside.
Sprinkle on 1 tsp Old Bay and stir until all shrimp are coated in the seasoning. Steam until the shrimp have all turned pink.  I steamed these with the shells and tails on. If you don’t have a steamer, you could also sauté on medium heat with about 1 tbsp extra virgin olive oil until pink.
Once the shrimp are cooked, allow the shrimp to cool enough to handle them. Once they are cooled down, peel and remove the tails from the shrimp. Give the shrimp a rough chop. Set aside.
In a skillet on medium heat, melt the 2 tbsp of butter.
In a skillet on medium heat, melt the 2 tbsp of butter.
Add in the bell pepper, celery, and onion. Cook for about 2-3 minutes (until the veggies are soft and translucent).
Add in the bell pepper, celery, and onion. Cook for about 2-3 minutes (until the veggies are soft and translucent).
Add in the spinach and artichokes. Stir to combine. Cook for about 1 minute.
Add in the spinach and artichokes. Stir to combine. Cook for about 1 minute.

 

Add in the flour. Stir to combine. Cook for about 1 minute.
Add in the flour. Stir to combine. Cook for about 1 minute.
Add in the crabmeat. Stir to combine. Cook about 5 minutes.
Add in the crabmeat. Stir to combine. Cook about 3-5 minutes.
Stir in the heavy cream. Bring the cream to a low simmer, and cook for about 3 minutes. The cream should get a little thick. Next, stir in the shrimp. Cook another 1-2 minutes (long enough to bring the shrimp up to temperature).
Stir in the heavy cream. Bring the cream to a low simmer, and cook for about 3 minutes. The cream should get a little thick. Next, stir in the shrimp. Cook another 1-2 minutes (long enough to bring the shrimp up to temperature).
Stir in the Monterey-jack cheese. Stir until it is all melted and combined.
Stir in the Monterey-jack cheese. Stir until it is all melted and combined.
Stir in the chopped bacon.
Stir in the chopped bacon.
Spoon Shrimp and Crab Dip into a serving bowl and serve with pita chips. If you have a small slow-cooker with a warming function, this is a great way to serve this dip as well.
Spoon Shrimp and Crab Dip into a serving bowl and serve with pita chips. If you have a small slow-cooker with a warming function, this is a great way to serve this dip as well.

 

 

 

 

 

 

 

 

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Melissa is a self-taught, home cook with Midwest and Southern style influences. Melissa grew up in the Midwest , and currently lives in South Carolina with her husband, Jon and four dogs. She's been cooking and creating recipes almost her whole life. Melissa enjoys taking photographs of food and dishes she creates.

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