Spicy Creole Shrimp Dip

Name: Spicy Creole Shrimp Dip
Ingredients: new story and recipe. Pull up a chair and have a seat at my Acadiana Table.; Spicy Creole Shrimp Dip – A Holiday Tradition; by George Graham; Shrimp Dip; I guarantee this dip will become a holiday favorite for your family. (All photos credit: George Graham); There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food – turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of c; But, there is another tasty tradition in our family that has been passed through the generations that is most special – my brother Jackie’s Spicy Creole Shrimp Dip. To me, this simple recipe represents the holidays in South Louisiana, and is a su; My older brother Jackie was the real cook in the Graham family and he perfected this recipe many holidays ago. For years, he and his wife Lavonia — an equally talented cook — hosted our Thanksgiving family reunion in my hometown of Bogalusa, Loui; Dip Ingredients; Louisiana ingredients spice up this Creole dip.; The sauce in this dip is a zestier version of a spicy remoulade infused with horseradish, Creole mustard and Louisiana hot sauce. As with any recipe, you can certainly adjust the ingredients to your taste, but I would urge you to follow this one to a; My brother Jackie is no longer with us, and these days our families celebrate the holidays in our own hometowns. But every year across the nation, there are Grahams – and new generations of Grahams — celebrating the holidays with a big bowl of Ja; Thank you, brother!; Prep time: 45 minutes; Cooking time: 20 minutes; Serves: A large gathering; 4 large eggs; 2 pounds small, raw peeled Louisiana shrimp; 1 jar (16 oz) of Zatarains Creole mustard (substitute: spicy brown mustard); 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish); 1 cup canola oil; 1 tablespoon lemon juice; 1 cup yellow onions, diced small; 1 cup green bell pepper, diced small; 1 cup celery, diced small; Salt and pepper to taste; Louisiana hot sauce to taste

Spicy Creole Shrimp Dip was pinched from <a href="http://acadianatable.com/2013/11/25/spicy-creole-shrimp-dip-a-holiday-tradition/" target="_blank">acadianatable.com.</a>

INGREDIENTS

•

new story and recipe. Pull up a chair and have a seat at my Acadiana Table.

•

Spicy Creole Shrimp Dip – A Holiday Tradition

•

by George Graham

•

Shrimp Dip

•

I guarantee this dip will become a holiday favorite for your family. (All photos credit: George Graham)

•

There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food – turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of c

•

But, there is another tasty tradition in our family that has been passed through the generations that is most special – my brother Jackie’s Spicy Creole Shrimp Dip. To me, this simple recipe represents the holidays in South Louisiana, and is a su

•

My older brother Jackie was the real cook in the Graham family and he perfected this recipe many holidays ago. For years, he and his wife Lavonia — an equally talented cook — hosted our Thanksgiving family reunion in my hometown of Bogalusa, Loui

•

Dip Ingredients

•

Louisiana ingredients spice up this Creole dip.

•

The sauce in this dip is a zestier version of a spicy remoulade infused with horseradish, Creole mustard and Louisiana hot sauce. As with any recipe, you can certainly adjust the ingredients to your taste, but I would urge you to follow this one to a

•

My brother Jackie is no longer with us, and these days our families celebrate the holidays in our own hometowns. But every year across the nation, there are Grahams – and new generations of Grahams — celebrating the holidays with a big bowl of Ja

•

Thank you, brother!

•

Prep time: 45 minutes

•

Cooking time: 20 minutes

•

Serves: A large gathering

•

4 large eggs

•

2 pounds small, raw peeled Louisiana shrimp

•

1 jar (16 oz) of Zatarains Creole mustard (substitute: spicy brown mustard)

•

1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)

•

1 cup canola oil

•

1 tablespoon lemon juice

•

1 cup yellow onions, diced small

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1 cup green bell pepper, diced small

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1 cup celery, diced small

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Salt and pepper to taste

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Louisiana hot sauce to taste

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