hot baked cheddar bay shrimp dip
Warning ya’ll now: this shit is addictive.
The day I cooked this up for J and I’s midday reprieve, we experienced the solar eclipse. It was kind of humorous: we were both sat in the living room, minding our own business, and suddenly we both noticed how incredibly dark the house was even though the sun was beaming happily outside. My photography area was practically under a cloud. Took us a moment to remember that the eclipse was set to happen around that time. Who knew?
We obviously were privy to the fact that our eyes would burn out if we tried to look directly at the cool sight, so J did the whole pinhole-in-paper trick to catch a reflection of the strange crescent shape above us. It was actually pretty sweet. Maybe an hour’s worth of atmospheric interest, but still – enough to appreciate.
So, I suppose I could name this Solar Eclipse Shrimp, but that’d be a weird name and I’m sure the Google algorithm would find it pretty fucking stupid. So, let’s call it what it is” Hot Baked Cheddar Bay Shrimp Dip. AKA, amazeballs.
I’ve wanted to scare up a hot shrimp appetizer for awhile, considering that we’re in the throes of football season and weekends are usually devoted to airing whatever’s on television since there’s usually nothing better to watch. Our treat today is stunningly simple and indulgent. A few basic ingredients, a touch of Old Bay, and a load of wonderful flavor to enjoy in the end. Toast up some bread, maybe grill some veggies, pull out a bag of crisp tortilla chips, and dig right in, fuckers.
Shrimpin’
I chose “colossal” shrimp for my dip; I personally like the big chunks. Colossal is an unofficial term, so whatever the 13-15/lb count is in your grocery store is what we’re looking for.
Make sure your shrimp are peeled and deveined. Thawing them first isn’t necessary, since we’re only boiling them down to cook them up. I thawed mine only because my shrimp are shell-on and stripping them off is much easier when not frozen.
So yep. As far as the shrimp does, that’s all you need to do. Boil until they’re pink, strain, rinse under cool water, and chop.
Dipshit
The rest of the dip is real easy. The base is of cream cheese, mayonnaise, and lots of cheddar and mozzarella. I use vegan mayo, but regular is just fine, too.
Mix that crap up with the shrimp, some Old Bay seasoning, garlic powder, and green onions. I stir in a bit of salt and pepper, too.
Spread into a 9 x 9 inch baking pan, throw in the oven, and let that shit get nice and melty, bubbly, and gooey. I like to switch the broiler on for the last couple minutes to create a nice golden crust atop.
My preferred serving method is some toasted bread or tortilla chips. Toast your loaf however you’d like – I prefer the broiler, or grilling if I’m not too lazy to whip out the grill pan (which I often am nowadays). Some celery sticks, carrots, or baby bell peppers are lovely, too, if you want to add veggies. I’m usually all about vegetables, but sometimes you gotta just say fuck it, you know?
And yes, you can make this dip ahead if you’re hosting on Sunday but have more time Saturday to get ready. Just assemble the dip as directed in the baking pan, cover, and pop in the fridge for up to a couple days prior. No compromise whatsoever on the flavor.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Gameday inspo if you’re lackin’:
Herby Mushroom Swiss French Bread Pizza
Garlic Herb Baked Feta and Olives
hot baked cheddar bay shrimp dip
Ingredients
- 1 lb colossal shrimp, peeled and deveined
- 8 oz cream cheese, softened
- 1/2 cup regular or vegan mayonnaise
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup green onions, chopped
- 1 tbsp Old Bay seasoning
- 1 tsp garlic powder
- 1 baguette, sliced
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 9 inch baking pan with butter.
- Bring a large pot of water to a boil. Dump in the shrimp and cook for 2-3 minutes until pink and opaque. Strain and rinse under cool water to stop the cooking process. Coarsely chop.
- In a large bowl, mix together the shrimp, cream cheese, mayonnaise, half of each the cheddar and mozzarella cheeses, green onions, Old Bay seasoning, garlic powder, and a pinch of salt and pepper. I find this easiest with a wooden spoon.
- Spread the shrimp mixture in the prepared baking dish. Top with the remaining cheese. Bake for 25-30 minutes until bubbly and melted. If desired, switch the broiler to high for the final few minutes to brown the top slightly.
- Toast the baguette as desired (I like brushing the slices with olive oil and broiling for a minute or two per side). Serve the dip hot with the toasted bread, and any other accompaniments you'd like.
