Happy New Year! Ok, so I’m four days late, but better late than never, right? And I suppose this first post of the new year should be something healthy. Lots of other food bloggers are sharing their healthy new year’s resolutions and recipes to eat right. Green smoothies, bountiful salads, kale, kale and even more kale. Everyone’s resolving to eat better in the coming year.
But here’s the thing, I don’t believe in new year’s resolutions. Is that bad? Am I the only one who doesn’t believe in all that stuff?
I mean, I always endeavor to be healthy. And I try to be a good human. So I think that about takes care of everything. Also, I’m the worst when it comes to making changes. So why pretend that I can start now?
So instead of sharing a super good for you kale smoothie loaded with chia seeds and natural peanut butter, today I present to you the mother of all appetizers. The kind of food you want to see at a sports gathering. Or any gathering now that I think about it. Hot Shrimp Po Boy Dip. Part sandwich, part dip. Confused? Let me explain…
Sure, a Po Boy is a sandwich, but coming straight from the book of fattening things are always better when mixed together with other fattening things, I give you the best of two worlds. The planet of Sandwich that collides together with the planet of Hot Cheese Dip which results in a galactic ooey gooey happy mess of fried shrimp, cheese and remoulade sauce. All stuffed together in a loaf of bread and baked until hot and bubbly. Sound good? Of course it does. Let me show you how the magic happens…
First things first, you need to fry up a platter of shrimp. Could you use plain shrimp that’s been boiled and not fried to make it healthier? Sure you could, but I wouldn’t advise it. I mean, we are about to mix together much more fattening ingredients into this dip. Go fry some shrimp.
Ok, now that your shrimp are all happy and golden, you need to gut out a loaf of bread. I prefer a nice crusty sourdough, but you can use whatever bread makes you happy. Most breads make me happy.
And now we move on to the cheesy dippy part of the recipe. We’ve got some cream cheese, colby jack and some tomatoes and green onion for color. I guess we could add some kale for color and nutrition, but why get healthy at this point?
Once you mix together the cheeses and veggies, we add a remoulade sauce which is really the thing that makes this cheese dip unlike any other. The remoulade adds so much Creole flavor that you will blow away any game day competition that you might have on the appetizer table. Not that I’m competitive or anything, ahem.
When making remoulade, I like to use a very coarse grain mustard like you see above. It adds such a nice flavor to the dip and looks so lovely when whisked together with the other ingredients. Check it out…
Lovely, oui? Besides the mustard, there’s some mayo in there and lots of spices and flavors you associate with Creole cooking. I’m telling you, the remoulade is the thing that will make your dip applause worthy.
Once all of the gooey stuff is mixed together, then you add the shrimp which are very roughly chopped. You want big pieces of shrimp that still look like shrimp when scooped up with a chip. It adds wow factor. Not that this dip could be anything but wow based on what’s in it, but you know, it’s all about presentation.
So if you are looking for something completely different and absolutely decadent for your game day party, this is your recipe. If you are looking for healthy, I’m not going to be of much help today. Happy New Year!
- 1 large loaf of crusty bread (I used sourdough)
- 1½ lb shrimp, peeled and deveined
- ¾ cup fine cornmeal
- ¾ cup flour
- 1 Tbsp Creole seasoning
- 1 tsp salt (ONLY if the Creole seasoning is salt free)
- 2 eggs beaten
- oil for frying shrimp (I used canola)
- 2 8oz bricks of cream cheese, softened
- 8oz Colby Jack cheese, shredded
- 4 large scallions, diced (whites, greens and all)
- 4 roma tomatoes, seeded and diced
- 1 cup mayonnaise
- ¼ cup coarse grain mustard
- 3 garlic cloves, minced
- 1 Tbsp paprika
- 2 tsp relish
- 1 tsp hot sauce
- 1 tsp horseradish
- Preheat oven to 350º.
- Hollow out your loaf of bread. You case use the leftover bread to serve with the dip if you like or freeze for another use.
- Heat oil in a large frying pan over medium-high heat. You want enough oil to cover the shrimp just halfway. So, about ¼" of oil should do.
- Mix together the cornmeal, flour and Creole seasoning. Dip the shrimp into the beaten eggs and allow the excess to drip off. Then lightly coat shrimp with cornmeal/flour mixture. Fry until golden. Remove from oil and place on paper towels to drain.
- In a large bowl, mix together the cream cheese, Colby Jack cheese, scallions and tomatoes. Mix just until incorporated. Set aside.
- In a smaller bowl, combine the remoulade ingredients. Stir well to combine.
- Pour the remoulade mixture into the cream cheese mixture. Mix well.
- Roughly chop the fried shrimp and fold that into the cheese mixture.
- Stuff bread bowl with mixture and bake in a 350º oven for about 45 minutes or until hot and bubbly. Serve with crackers or tortilla chips.