Happy New Year! For the first post of the new year, I’m going with this totally delicious dip that was made for both Christmas Eve and New Year’s Eve at my house because it is so amazingly fantastic. To me, it’s way better than eating regular shrimp scampi. It’s easier to eat and served on top of some sliced up ciabatta toasted with garlic butter, forget about it! I modified the recipe I found a bit, to use cooked shrimp instead of raw (because I have a serious thing about dealing with raw seafood… it gives me major heeby jeebies) and to remove the crushed red pepper (I made it for Christmas Eve with a reduced amount and it was still too much for me and totally unnecessary…in my opinion, shrimp scampi should not be a spicy dish). The end result was amazing and never stood a chance. It was completely devoured.
Shrimp Scampi Dip
The delicious flavors of shrimp scampi in cheesy, creamy dip form that is sure to be a hit at your next gathering.
Prep Time10 mins
Total Time10 mins
Servings: 6 to 8 servings
Ingredients
- 1 12oz-16oz bag medium-sized cooked shrimp (thawed & rinsed, with tails and shells removed)
- 2 Tbsp. unsalted butter
- 4 cloves minced garlic
- 1/4 cup white wine (you could use chicken stock instead, but the wine gives it amore authentic scampi flavor)
- 2 Tbsp. lemon juice
- 1/2 tsp. salt (kosher or sea salt), plus more to taste
- 1/4 tsp. ground black pepper (plus more to taste)
- 4 oz. plain cream cheese (softened to room temperature)
- 1/4 cup sour cream
- 3 Tbsp. mayonnaise
- 1/2 Tbsp. dried parsley flakes
- 1/2 cup shredded mozzarella cheese (divided)
- 2 Tbsp. grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9" pie plate lightly with nonstick cooking spray.
- In a large skillet over medium-high heat, melt the butter then add the garlic, wine, lemon juice, salt and pepper and cook for about a minute until the garlic browns a bit.
- Add the shrimp and bring to a simmer, then quickly remove from heat.
- Add the cream cheese, sour cream, mayonnaise, parsley, Parmesan cheese and 1/4 cup of the mozzarella cheese, stirring until the cream cheese is completely melted and everything is thoroughly combined.
- Transfer the mixture to the prepared baking dish and spread out evenly, then sprinkle the remaining 1/4 cup of mozzarella cheese on top.
- Bake in the preheated oven for about 15-20 minutes, until the cheese is melted and bubbly and the top is golden.
- Serve hot with crackers, baguette slices, toasted baguette or ciabatta slices. The first time I made this we served it with just sliced baguette bread (as seen in photo above). It was good, but it was even better the next time when I served it with some toasted ciabatta bread slices that had been toasted with garlic butter. I sliced the ciabatta bread thinly, then heated up about 3 Tbsp. of butter with about 1+1/2 cloves of garlic and used a pastry brush to spread on a light coating of the garlic butter on each slice (making sure to get butter along with some pieces of garlic on each slice). Then I toasted them by baking on a baking sheet in a preheated 400 degree F oven for about 8-10 minutes.
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Adapted from http://damndelicious.net/2014/08/01/shrimp-scampi-dip/
Adapted from http://damndelicious.net/2014/08/01/shrimp-scampi-dip/