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Cheesy Shrimp Dip Recipe | Appetizer Recipes for Parties - Bobby Deen is filling in for Paula with one of Paula's fabulous shrimp appetizer recipes—a delicious seafood dip recipe!
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Cheesy Shrimp Dip Recipe: https://www.pauladeen.com/recipe/cheesy-shrimp-dip/
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#pauladeen #loveandbestdishes
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0:00
- Hey, everybody, welcome to "Love & Best Dishes
0:02
with Paula Deen."
0:03
I'm Bobby Deen, today filling in for my mom.
0:05
And today we're gonna make a recipe
0:07
that comes from my mom's website.
0:10
It is a cheesy shrimp dip,
0:13
so you can imagine that it's gonna be really decadent,
0:16
and rich, and probably buttery,
0:20
and very, very good.
0:22
So let's get started.
0:24
I've got a medium skillet warmin',
0:27
and we're gonna start with
0:29
half a stick a butter, imagine that?
0:32
So we're gonna melt that butter down,
0:35
which is happenin' pretty quick here.
0:39
Half a stick, let's see.
0:40
We're off to a rich start, very rich. (laughs)
0:46
And when we add our sour cream and mayonnaise to the dish,
0:49
it's gonna make it even more rich,
0:51
and I'm sure, fantastic.
0:55
But there are ways, you know,
0:58
that you can lighten things up.
0:59
In fact, I made a good living
1:02
lightening up my mom's recipes for quite a while.
1:05
And probably the way I would start,
1:07
if I wanted to lighten this recipe up,
1:09
is maybe use half that amount of butter.
1:13
- [Paula] (laughs) Mornin'.
1:14
- (laughs) Good mornin'.
1:15
Speakin' of the butter queen, there she is.
1:19
- [Paula] My ears was burnin'.
1:20
- I'm sure they were. (laughs)
1:23
This is a great-lookin' recipe.
1:25
- [Paula] What are you cookin' up good this-
1:26
- [Bobby] I'm making your cheesy shrimp dip.
1:28
Are you hungry?
1:29
- Oh yeah, always hungry. (Bobby laughs)
1:36
Half a stick a butter.
1:37
I need a bigger skillet. (laughs)
1:42
But I'm sure it's gonna be delicious.
1:46
All right, so-
1:47
- [Paula] Cheese and shrimp,
1:47
of course it's gonna be delicious.
1:49
- Cheese, shrimp, butter,
1:51
sour cream, mayonnaise.
1:54
(spoon taps)
1:55
The shrimp is the,
1:57
is probably the least amount of anything
2:01
in the recipe, besides the bell pepper.
2:03
(Paula laughs)
2:04
All right, so to our melted butter
2:05
we're gonna add some bell pepper,
2:09
beautiful red pepper.
2:11
I'm gonna turn it up just a little bit.
2:13
I started off on low.
2:16
I'm gonna turn it up
2:16
to maybe kind of a little medium, medium low,
2:20
and get our peppers kinda married to that butter.
2:24
Well, married, they're swimming, (laughs)
2:28
swimming in the butter.
2:31
But it already just smells fantastic.
2:34
You know, people, we were talking.
2:39
Theresa and I were talking
2:40
before we started to cook this recipe.
2:41
And we were talking about ways
2:43
that you might lighten it up.
2:44
And we talked about maybe using light sour cream
2:47
or a light mayonnaise,
2:49
or really what I do
2:52
is just probably cut down on the major culprits,
2:56
maybe just use less of 'em.
2:58
But then we got to the butter, and Theresa said,
3:00
"Well, what would be a good butter substitute?"
3:02
And I said-
3:03
- [Paula] There ain't. (laughs)
3:04
- Exactly, I said, "Nothing."
3:05
I mean, butter is butter.
3:06
Butter is wonderful.
3:07
It gets a bad rap, but it's really, really great.
3:10
- [Paula] You know, I say, God made the cow,
3:12
and the cow made the butter, and God don't make mistakes.
3:16
- What a tease.
3:17
We could have an impersonator here,
3:19
(Paula laughs) and you'd never
3:20
know the difference.
3:21
What a tease to be able to hear her voice,
3:22
but to not be able to see her,
3:23
for you, I'm sure.
3:25
But I'm looking right at her.
3:26
- Your mouth is movin' like mine.
3:28
And she's, huh, what's that?
3:29
Well, what, I gotta know what you're gonna say.
3:31
- [Paula] I just said it.
3:32
- Okay.
3:34
- [Paula] God made the cow,
3:37
and the cow made the butter,
3:41
and God don't make mistakes.
3:44
- There you go.
3:46
(Paula and Bobby laughing)
3:48
She's not camera ready, if you're wonderin'.
3:51
She looks like she-
3:52
- [Paula] You don't think I'm camera ready?
3:52
- No, I do not.
3:53
You look like you're-
3:54
- [Paula] Well, I brushed my hair.
3:55
- Did you brush your teeth?
3:57
- Nope, I hadn't. (Bobby laughs)
4:00
- All right, so our peppers are doing really well
4:04
with our butter here.
4:05
You gotta be careful with butter because butter burns.
4:09
We definitely don't wanna burn it.
4:12
All right, and now to that,
4:12
I'm gonna add some green onion.
4:18
Yeah, now I can hear it and smell it.
4:22
This is gonna be, this is a really good base.
4:25
When you make a nice rich recipe like this,
4:29
or really any recipe, you build it, you know,
4:32
from the bottom up,
4:34
and you sort of just meld it together,
4:39
and that butter and those peppers
4:42
are gonna make a really nice base.
4:44
And then the onions are gonna add
4:45
another layer of flavor to it,
4:48
and make that base even better.
4:50
So whenever you taste the recipe,
4:53
it should taste like you built it from the ground up.
4:58
It should taste rich,
4:59
and it should taste complete and all married together.
5:02
You shouldn't have raw,
5:04
or sort of take a bite and it,
5:05
or you shouldn't have inconsistencies in it.
5:07
It should all be really consistent.
5:11
In this recipe, believe me, I've had it before.
5:14
And I know that it's very, very good.
5:17
And we're real fortunate to live
5:19
in a great part of the country,
5:21
where we have access to good, fresh local seafood.
5:25
And we've got beautiful shrimp
5:27
that we can get practically right out of our backyard.
5:30
So, how lucky are we?
5:34
And if you don't have that where you live,
5:37
I'm sure that you have a good local fishmonger
5:39
or a fish market or a grocery store
5:41
where you can get access
5:43
to maybe even some shrimp
5:46
that's maybe out of Florida and never been frozen
5:50
or anything like that.
5:51
Okay, so our peppers and our onions.
5:53
What does Mama want us to do next?
5:55
She says to "stir in the shrimp,
5:58
and cook it until the shrimp are pink and firm," okay.
6:01
So we've got our shrimp here,
6:03
and we've cut them up into really small, fine pieces here.
6:10
And it smells like the ocean,
6:12
(shrimp sizzles)
6:13
which is what good, fresh seafood should smell like.
6:20
Mm-hmm, so this won't take very long.
6:25
Shrimp cooks up really quick.
6:27
Now I don't wanna beat that shrimp up
6:31
or chop it into smaller pieces than it already is.
6:36
So I'm just gonna sort of fold it in here,
6:39
and make sure that it all hits the bottom of the skillet
6:42
and catches in with that butter.
6:45
Mm, this is already smelling so, so good.
6:50
(spoon taps)
6:51
Wonderful, so I'm gonna let that go for just a minute,
6:54
and I'll come back and start.
6:54
Gonna wash my hands real quick Ed, excuse me.
6:59
(water trickles)
7:01
So maybe that's a good,
7:02
actually, this is a good time to,
7:03
why don't we wash our hands and take a short break,
7:08
and we'll come right back.
7:11
- Okay, so we're cooking our shrimp,
7:13
and this has been about two minutes.
7:16
We added the shrimp.
7:17
You'll remember we started off with a half stick butter,
7:19
which is basically a quarter cup.
7:22
We added in some red pepper and some green onion,
7:26
and then our beautiful, fresh Georgia shrimp,
7:30
that's chopped into pieces.
7:32
And for about two minutes now,
7:34
I've been stirring it into this skillet over medium,
7:36
and it looks and smells just wonderful.
7:40
I know that's a lotta butter,
7:41
but butter and shrimp go together hand in hand.
7:44
So our shrimp is pink,
7:46
and it's beginning to firm up a little bit.
7:48
So to our recipe, we're gonna add a cup of sour cream.
7:56
(spatula scrapes)
8:01
Mm-hmm, and we'll fold that in too.
8:05
That sour cream is gonna make
8:07
this rich, buttery dish even richer.
8:14
So let's fold in that sour cream,
8:16
without beating up our shrimp any more than we have to.
8:24
Mm-hmm.
8:28
I might coulda used a bigger skillet,
8:31
but we'll make it happen.
8:34
Ed, you sound like you got something to say.
8:37
- [Ed] No, I was gonna say,
8:38
that's exactly what Theresa said.
8:40
(Bobby and Ed laughing)
8:42
And that's the one I put out.
8:44
- Oh, okay, well, thanks Ed. (laughs)
8:48
We'll make it happen.
8:50
Okay, so that sour cream
8:51
very, very quickly broke down.
9:01
Mm-hmm, and it's lookin' really, really good.
9:06
Gosh, I wish y'all could smell this.
9:09
Smells so, so good.
9:13
Mm-hmm, now to that,
9:15
we're gonna add two different types of cheeses.
9:21
We've got a shredded cheddar, okay.
9:27
- Uh-oh, you know what?
9:29
Sorry, I forgot mayonnaise,
9:35
a half cup of mayonnaise.
9:40
So that mayonnaise and sour cream, oof buddy.
9:44
And a half stick a butter. (laughs)
9:50
This dish is either right up your alley,
9:52
or it's not. (laughs)
9:57
But I can promise you it's gonna be good.
9:58
This is definitely a Paula Deen dish,
10:01
no question about it.
10:02
Now, if you want to try to lighten this up, you can.
10:06
And the way that I would do it
10:07
would maybe just to play with the amounts a little bit,
10:10
but you want the consistency too.
10:11
So, remember that if you cut back
10:14
on the mayo and the sour cream,
10:15
the consistency may not be the same.
10:18
But this is not the complete dish right here either.
10:21
We've got another step in the cooking process,
10:23
and you can probably guess what it is.
10:26
All right, so we've added in our sour cream,
10:29
our mayonnaise, our shredded cheddar cheese.
10:35
And now to that, we're gonna add in some Parmesan.
10:38
Ooh, look at that.
10:40
We're gonna add in some Parmesan cheese, oh boy.
10:45
Some of my favorite things here.
10:50
Okay, I'm gonna go ahead and turn this way down to low,
10:54
and just get those cheeses to melt,
10:56
and meld in there with this dish.
10:58
And this, I know I've said it already a few times,
11:02
but it smells so good, so good.
11:07
I don't know why this recipe
11:09
doesn't call for some crumbled
11:14
buttery crackers on top, but it doesn't.
11:17
And if you wanted to do that, you could.
11:20
You know what kinda crackers I'm talkin' about.
11:24
You could just crumble 'em up right on the top,
11:28
when you do what we're going to do next,
11:34
which is, okay, that looks great,
11:37
which is, put our mixture into a oven-safe baking dish.
11:45
Here we go.
11:47
This one happens to be round.
11:49
It's perfect for a dip.
11:50
(spoon scrapes)
11:53
I guess it doesn't call for a cracker crust top
11:55
because the way to eat this is gonna be with crackers.
11:59
Maybe some pita chips, or whatever your favorite cracker is.
12:03
(spoon scrapes)
12:05
Oh man, that smells amazing.
12:13
Okay, beauty, all right?
12:18
So everything in our oven-safe dish looks great.
12:24
We're gonna pop that in the oven for about 30 minutes,
12:26
until it's golden brown, and voila.
12:30
Okay, so we'll take a short break.
12:32
Okay everybody, this seafood dip
12:34
came out of the oven really thin, no way around it.
12:39
Okay, super, super thin, too thin.
12:42
So Mom, my suggestion to you, and what I did,
12:47
there is a great product out there called Wondra.
12:50
And it is a flour.
12:52
It's a non-clumping flour that you can use
12:54
to make gravies and different things like that.
12:57
I added a teaspoon, or more like,
13:00
I guess closer to a tablespoon of this Wondra flour,
13:02
and I mixed and mixed and mixed and mixed and mixed.
13:04
And it finally got to be a really nice consistency.
13:08
I'll show you.
13:09
I've got some butter crackers here.
13:11
When I pulled this outta the oven,
13:12
it was much more like a soup,
13:16
and it even broke a little bit.
13:18
But that Wondra flour fixed it right up.
13:22
It saved the day, you might say.
13:24
So, let's see how it tastes.
13:27
(cracker crunches)
13:28
Mm. (hands rubbing)
13:30
So good, now, ooh. (chuckles)
13:36
- [Theresa] French bread?
13:38
- I miss my mama's recipes. (laughs)
13:41
- [Theresa] I bet you do. (laughs)
13:42
- 'Cause I don't eat like this very much.
13:45
So, so rich,
13:48
so decadent and delicious.
13:49
Now, let's talk about it.
13:52
Came out thin.
13:53
It's a dip, so it's not supposed to be
13:54
super, super thick, but it came out too thin.
13:58
So again, my suggestion to Mom
14:00
is to add a little bit of this Wondra to it
14:02
before you bake it,
14:05
which I did.
14:06
So I think that we should even change the recipe probably
14:08
on the website, to include the tablespoon of Wondra
14:12
into this recipe.
14:14
It saved the day,
14:16
and this is a really, really good seafood dip.
14:18
But without the Wondra,
14:19
it does come out a little bit thin.
14:20
So just food for thought.
14:22
And that is delicious.
14:25
Thanks, y'all.
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