Shrimp Scampi Dip
One of the best (and easiest) dips I’ve ever had, baked to absolute creamy, cheesy perfection!
If I had to choose between shrimp scampi pasta versus this shrimp scampi dip, I choose this dip hands down every single time. No questions asked.
Because, really, the pasta form doesn’t even come close to this.
You get tons of cheesiness and creaminess that you just don’t get in the pasta. Plus, finger foods always taste better.
Just be sure to have some extra bread slices for dipping. We ran out of bread and had to make an immediate grocery store run so that we can finish this dip!
Shrimp Scampi Dip
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes, or more, to taste
- ¼ cup white wine*
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, at room temperature
- ¼ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- ½ cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can this be frozen and saved??
Love this recipe. Wondering if I could use it as a base for a Seafood Spaghetti Pie. Also adding some crabmeat.
Would love your input!!
I made this recipe many times and it is always a hit. Follow it exactly and it never been soupy. I’m planning on making it for a girls golf trip. I have to make it at home first. Can I freeze it and the reheat when we arrive. Not planning on eating it until the 2nd night when we are having heavy apps for dinner. Any suggestions would be appreciated.
I doubled this recipe using half shrimp and half crab and took to a potluck. It was very well received, and I was asked by several people for the recipe.
This was absolutely delicious. Took this to dinner at a friends house, everyone was oohing and aahing over the flavor.
Not a review. A question. Is there a way to make this dip in a crockpot? Looking for tasty appetizer that I can just assemble and let go…..
loved it so much, One Q, you show a dip , looks like Mexican dip on your ( more about me profile page) What is in under, couldn’t find it on your site. I’ve had one with sausage that was incredible at a get together, but can’s find one as good. Ah, you Chicken Piccata was great.
Regards, Douglas
Like all of your recipes I have tried … absolutely delicious! Followed exactly as written and not “soupy” whatsoever. My husband LOVES it
Thanks Chungah, you’ve done it again This dip is fantastic! Everyone loved it. Next time I will omit the layer of mozzarella cheese on top because it’s too messy for a party and will leave out the salt. There is enough salt in the cheese.
This recipe is sooooo good! It’s a recipe that I’m requested to bring at almost every family gathering. You can’t go wrong with this one at all!
Amazing and impressed my friends. Can I make it the day before and bake day of serving?
Made this for a cocktail party. A big hit. Would make again
This dip is absolutely amazing. I made it for the first time and it was gone in 20 minutes! My family asks for it all the time now.
This is my go to party dip. I read reviews saying it was watery or soupy – I’ve adjusted this recipe and no not add wine/chicken stock at all! I also double the shrimp and add a hefty amount more of the cheeses. There have been times I’ve had to blot butter grease off the top after baking…so be a bit more light on the butter usage!!
I’ve made this several times, and it has always been very soupy, but delicious. Just made it and left out the mayo and wine and cut the sour cream to 1 tbsp. I also added lemon pepper to amp up the lemon taste, and we have a winner!
This is so wonderful. I have made this several times and have gotten rave reviews. I must try appetizer recipe!
Loved the taste but was like soup so I added more cheese to it what did I do wrong?
Same. Was very soupy, but delicious. I used fresh mozz so maybe that was why. Fresh mozz has a lot of moisture.
Fantastic recipe! Followed exactly. So delicious it is sinful! Made a huge batch for a small amount of people so using the leftovers on toast for breakfast.
I can’t have gluten or dairy, so I made this recipe using all gf and df ingredients and it turned out amazingly well. All of my dairy-eating friends and family raved about how good and cheesy it was. This recipe is definitely going into my file of favorites. It was a little more liquidy than I wanted (probably because of my substitutions) so I added about a 1/2 cup of gluten free plain bread crumbs to thicken it up and it worked great. Thank you so much for posting this!
This was fabulous! I added a jalapeno to it, as I live in Mexico 🙂
Love this recipe! Always a hit. I add fresh spinach to the mixture as well.
Really good, just leave off the salt for flavoring. It’s salty enough.
Could you use already cooked shrimp like shrimp cocktail? What about adding a little Old Bay seasoning?
I made this last night for a friend’s small birthday get together and it was a major hit! I opted to add in a bit of Chicken Broth and then went for Greek Yogurt instead of both the Mayo and Sour Cream (in attempts to be a bit healthier) and it was fabulous!
This will be a go-to for future get-togethers and I already want to make it again it was so delicious!!!
Let me begin by saying I used frozen salad shrimp (all I had) dried well after thawing and I had no issues with the dip being “soupy.” This dip is amazing and EVERYONE loved it! I served it with garlic bagel chips and there were no leftovers 🙁 It is one of the best dips I’ve every had and can’t wait to make again.
I have not made this yet but,I would like to know if it could be made in an electric fondue pot Or at least kept warm after baking in an electric fondue pot?
I don’t think a fondue pot would get hot enough to cook it, but I’ve made it in the oven and kept warm in a fondue pot.
Absolutely one of the best dips I’ve ever made. It’s so easy to prepare. I have numerous requests for it when ever
we have a get-to-gether. Big hit!!!
We love this. It isn’t thick at all. So I have actually poured this over pasta and served as a main course. My family raved about it! When we serve with jalapeno pita chips, toasted bread rounds, or torn bread, I like to thicken it up a bit with more cream cheese, parmesan, and mozzarella. There wasn’t even a dish to clean when I brought it to our ladies Christian retreat.
I made this for my husband and me a month ago and we devoured it with some fresh crusted artesian bread. Today, I made it the same way and paired with linguine, still so… delicious.
Had this at a iowa-iowa state party today best dip I’ve ever had!!!!!! Oh and Iowa beat Iowa State 18-17 3hr weather delayed it was worth it best dip ever!!!!
AMAZING!!! Just to help others I wanted to share my feedback. I used the ‘medium’ shrimp from Aldi and as instructed chopped them roughly and just barely cooked with the garlic and red pepper so they didn’t get overcooked. I don’t have a small cast iron skillet so i used a non stick skillet to heat everything then transferred to a shallow oval pyrex to bake. I made this in the morning, put in the fridge till 6:00pm then reheated in the microwave for 90 seconds and it was fine. Some of the oil from the cheese had separated but a quick stir fixed that and made it look great. I served this at game night with our friends and it was awesome. Two of the participants had gone to culinary school and they asked for the recipe! I served with tortilla chips instead of bread and it was an easy and perfect snack. Don’t change a thing with regards to the ingredients. I didn’t have any problems with it being soupy but I did have to bake 5 minutes longer than instructed to get a nice golden and bubbly appearance – probably because I was baking it with the garlic chicken and potatoes in the oven at the same time. Thanks for an awesome recipe!!!
What size pan should you use if you are going to double the recipe? I want to make this dip for Easter and would love your feedback!
It should fit in a 3qt baking dish but as always, please use your best judgment when making substitutions and modifications.
A quick question for you experienced cooks out there –
Do you think this dip could be made ahead time (keep refrigerated) and then reheated for a camping trip within a few days?
Appreciate any feedback.
This is the first time I made it and I will definitely make it again. Easy to make and Taste Great!!!
I have made this several times . It is always a crowd pleaser. I make it for girls weekend and it is gone in 15 minutes. Love this recipe.
I’ve been making this for a year or two and it is always a crowd pleaser! LOVE IT!
I have made this dish several times now, always a hit! Only thing is I want to keep it a ‘secret’ but I can never do that and so now the secret is out! Thanks for a great recipe.
Haha share the love, Tara!
I made this dip a couple years ago for a white elephant christmas party.. it was such a hit! I am making it again this year, it was that delicious. Thanks for sharing!
Amazing !!! Made this 2x now and will again at Xmas. So so yummy!
I’ve made this dip a few times. Everone loves it. I’ve already made it just for me and made a dinner out of it with a baguette.
I have made this a number of times. They about lick the plate! It is just so Damn Delicious. I read the reviews. Follow this recipe, cook down the wine. Don’t reduce the amount, reduce it by cooking it down. It is worth the effort. It is absolutely wonderful. Thank you!
I made this recipe for a girls wine night. Everyone loved it & it was gone in no time. I only used half of the red pepper flakes because I was making it for a crowd & not everyone likes spice. Next time I will use the amount called for. I also put half of the parsley in the dip and the other half on top after it was baked. Thanks for a great recipe!
This recipe is amazing. I have made it several times and always get rave reviews.
That’s great! Thanks for sharing.
This dip is absolutely delectable! Everyone loved it! Thanks for sharing.
What type of bread do you use and how do you prep it?
You can use any type of crusty bread!
I plan to use this as an appetizer for Christmas dinner and serve it with your No-Knead Rosemary Bread. Can I add chopped (not marinated) artichokes?
Absolutely! But more importantly, can I come over to your Christmas dinner?
This is FANTASTIC! My daughter and I made it for Thanksgiving and the entire family loved it. I was glad I used a smaller serving dish (about 5×8″ or so) instead of the larger quiche pan I was going to use. So very good!! Thanks for sharing.
Hi! Just made this dip using cooked bay shrimp and fake lobster. Sauteed the garic in butter first then added the cooked shrimp and let it simmer a couple minutes stirting to combine. Didn’t have white wine so did not use it. It turned out excellent! A perfect Thanksgiving Eve appetizer.
Mine came out soupy too. Delicious but super runny. Wish I had have read the reviews first!
has anyone ever got ready ahead of time them put in oven wehn ready to eat
Just made this as a practice run for Thanksgiving. Followed the recipe, totally, didn’t change anything. It came out soupy. In earlier comments Elaine and Francine mentioned their’s came out soupy…so I made sure my shrimp were “dry”….so next time I make this, I will follow what Elaine suggested in her comments…use 1-2 T of wine, no more.
I add lump crab and shrimp , this dip is awesome !!!!!!
What a great appetizer! My family loved it. I made it as written, wouldn’t change a thing. Thanks so much!
Has anyone figured out the nutrition facts it at least calorie count of this dip?
W/a Smile, Tiana
Insanely delicious. Guests loved this! Thank you.
This recipe is Dellllllllll…… My wife and I were planning on staying home and watch the super bowl game. So we made this dip as well as some Garlic and Parmesan wings. We used to make the shrimp dip which is on the can of Campbells’ Cream of Shrimp soup and it used to be our favorite dip. But now, not anymore!! This dip is now our number 1 dip. BTW, the dip and wings were a great pairing. Thanks for the great recipe.
This needs to be renamed. Should be” Don’t Remain In The Room Alone With This Dip” !!
I made this with a few alterations, I used cooked frozen shrimp and I used some crab meat in place of half of the shrimp. I doubled the recipe and I added the shrimp and crab after the wine mixture came to a simmer. I baked twice as long since I doubled it, and it was so amazing. I didn’t have any problems with a soupy dip, although most people who used cooked frozen shrimp did. Thaw them, chop them, then squeeze the water out by hand. This was seriously the best dip ever. I took it to our family’s new year event, and there wasn’t a single scoop left. Everyone is begging for the recipe. Also, we used tortilla chips for dipping. This was the star of the show, and I will be definitely making it again. Thank you so much for a simple delicious recipe. Oh and cream cheese does freeze, but when it thaws you end up with more liquid, which is actually how people in the UK get it, squeeze it in a cheesecloth. Thanks again!
Just wanted to say thank you for this *amazing* recipe. Made it for Christmas Day and it was the star of the show. It was garlicky-cheesy bliss and my family devoured it. I will be adding this as a staple for all occasions and gatherings from now on. Thanks so much!
Can this be made in advance? If so what is the best way to heat it up?
I find that this is best when served immediately but as always, please use your best judgment.
I love this recipe have made it twice…could I make it Wednesday night but cook it on Thursday night after work before I go to neighborhood party?
I have not tried making this ahead of time myself but I can’t see why it would be an issue. But as always, please use your best judgment.
Could you put this in a crockpot? Do you think it would make the shrimp rubbery?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Would this wrk by finishing it off in a crock pot?
Unfortunately, without having tried this myself, I cannot answer with certainty. Please use your best judgment.
I made this last weekend for Football Sunday and it was a huge hit! So delicious, I will make it again and again. So glad I found your site. So many yummy things I’m going to make. Thanks for sharing, keep it up!
Made this to bring as an appetizer to a friend’s house. Everyone loved it and asked for the recipe. I think it would also be great with crab which is what I’ll try next!
Chungah you have the patience of a Saint to answer all these dumb questions, for Gods sake people if you change the recipe how is anybody suppose to tell you if it will work. I look for the comments to see if I can improve on it after I make the recipe first. And if you are posting a comment please make the recipe BEFORE you comment. This recipe is awesome I really enjoyed it as it was so clearly written.
Lol, seriously! I am excited to try this recipe AS WRITTEN over the weekend and will add my two cents afterwards.
I’ve made this dip about five times in the last month..its such a hit for parties! Thank you for the great recipe:-)
I made this dip yesterday and was so excited to try it! Mine also came out soupy-used frozen shrimp that was thawed completely and blotted dry. I got to the point in the recipe after adding the wine and lemon juice where it says “bring to a simmer” and wasn’t sure how long to simmer it. Maybe I should have let the liquid reduce more? I baked it quite a bit longer than 10-12 minutes and it didn’t get golden either.
Yes, it may be best to try reducing more of the liquid next time. Also, you can add more cream cheese and/or sour cream as needed until the desired consistency is reached.
I can’t wait to serve this next time I have friends over. It sounds delicious and I wouldn’t change a thing. Thank you, Chungah!
Just finished making the dip (which I doubled and added a 1/2 lb more fresh shrimp), seems to be a little soggy. What is the best way to thicken it or will putting in oven thicken it?
It should thicken up a bit in the oven. How did the final dish turn out?
I bought frozen shrimp in a bag and I need the dip in 4 hours. What is a quick way to thaw the shrimp? I don’t want to have access water in the recipe.
You can place the shrimp in a colander under cold running water until thawed.
Put the frozen shrimp in cold water and after a while, put them in a salad centrifuge, with kitchen paper on the side of the centrifuge.
I have a husband who ask me if I can make this or that.
Since i’m one who wants to have everything in stock, most of the time that’s no problem.
So mostly my shrimps are frozen.
Louise Van Der Marel
Ok…so this was simply awesome! Friends are asking when I’ll be making it again.
Thanks for the recipe!
Dear Chungah, Yes, this was a huge success and a big hit at the party I was invited to. As a matter of fact, several people pulled up chairs to the appetizer table and noshed away. And the ONLY thing they were noshing was the Shrimp Scampi Dip with whole wheat sea-salted baguettes. I typically don’t make another person’s recipe and present it for the first time for a party. I usually try it out first, but just didn’t have time, and I already had all the ingredients for this……so I just crossed my fingers. REALLY. REALLY excellent. Can’t wait to try more of your recipes! Thanks! Kim
What kind of bread/chips did you find work best?
I personally love using toasted baguette slices for this!
i made this for a get together I had with my friends! We often get together and cook, eat, play cards, and even gossip a bet. When this came out of the oven, it never made it to the table. We all stood at the stove top and dug in with chard baguette in hand!! No time for gossip then. It was awesome! Thanks. You rock!!!
Made this yesterday for Game Night with the neighbors. Unfortunately it never set so it was very soupy. I left it in the oven for at least 25 minutes, but it didn’t help.
Everyone loved how it tasted, especially on the German brot chips we served them with. Any advice on getting it thicker?
This really shouldn’t be turning out “soupy” unless more liquid was added. Did you follow the recipe exactly as written without any substitutions?
I did except one tiny thing (lol).. I used frozen shrimp that I defrosted to save time. Now I’m wondering if they released more water while cooking so I should’ve used less wine/lemon juice? I wouldn’t want to alter the taste though cause it was really good.
That seems to be the issue – the frozen shrimp you used may not have thawed completely, leaking in more liquid than the recipe calls for and resulting in a “soupy” texture.
My friend made this for a girls’ night and between 4 of us, we pretty much just ate it for dinner. Awesome. New favorite!
Made it last night for a New Year’s Eve appetizer party. Added in a can of crabmeat and served with pita chips and bagel chips. Big hit. Huge. This is a keeper recipe.
I made a double batch of this dip for 2 Christmas events. Both times, it was absolutely devoured. I was told that it should be in my regular appetizer rotation. It was perfection!
i tried this tonite and it was awesome. Do make at least a double batch for a crowd. I toasted small sourdough bread to go with it. Perfect. Thank you for an awesome recipe.
Do you think it would work if I put half shrimp and half crab meat in the dip?????
Yes, absolutely!
I made this today to sample for my Christmas dish since I wanted to try something different than my usual dishes. I must say it was DELICIOUS!!! I double the recipe and my siblings still finished it up. The dip is very tasteful with the ingredients used. I believe I have to triple it the next time for my huge family
How far in advance do you think this could be made? I was hoping to be able to put it together and refrigerate it for 1 day.
Lisa, making this 1 day in advance should be fine.
I made this for Thanksgiving so that folks would have something to nibble while waiting for the turkey … OMG!!! This was all anyone talked about! The flavors are awesome. I made it exactly as your recipe states and it was fabulous. Thanks!! I will now have to make it for Christmas Day, except I have been instructed to double or even triple it.
Mara
Going to make this for a party this weekend. Can i make it the day ahead or earlier in the day and heat just before serving?
Yes, absolutely!
I made this dip for Thanksgiving. Total hit. They were trying to live the bowl.
I will make this with Oregon bay salad shrimp. Since they are so small I will just cut up a bit. I bet crab meat would be good too! I have to up my game for appetizers this year and this looks like a winner. Thanks
Haralee – did you make this using cooked or uncooked salad shrimp? I have cooked salad shrimp in the freezer and would like to use that. I was wondering how yours turned out (if you used cooked). THANKS!
what brand you use for white wine?
Feel free to use any brand of white wine, although I personally prefer to use a non-alcoholic substitute.
Hi,
This looks delicious! Would you tell me which types of bread you are using here and whatever else you may recommend?
Thanks!
You can really use any kind of crusty bread or any other type of bread that you prefer!
This looks delicious & I love shrimp scampi. What kind of bread did you use for dipping?
I used a French baguette for dipping but it’s really up to you and your preferences!
Made this last night and it was delicious, everyone loved it! Thanks for a great recipe.
Do you think this is a make ahead dip? Could you put in fridge overnight or freeze before baking?
Unfortunately, I have never tried making this ahead of time and storing – please use your best judgment if you would like to prep this beforehand.
I’ve tried freezing cream cheese before. In fact, I’ve tried it 2x. Found out you cannot freeze cream cheese. I think you could make this ahead and refrigerate it though.
This refrigerates well!! I always make a double batch and we never eat it all as its just my husband and I, so I just put the whole baking dish in the frig. The next day I cover with foil and re-heat in the oven. i have also just scooped some into a bowl and microwaved it. Either way turns out the same as the day before! (Leftovers also good on some pasta the next day!!)
Does it affect the flavor much if using chicken broth vice the white wine.. This looks so good, cant wait to make it
The flavors should be similar using either or – I personally prefer to use chicken stock since I never have wine on hand!
Do you think this would do well in a crockpot? Looking for a tailgate dip & no oven in RV.
Keisha, please understand that it is very difficult to give exact conversion information to translate a traditional oven recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
Thanks, I let you know how it turns out.
Keisha, did you try this using a crock pot and if so, how did it turn out?
I just made a double batch x2 for work Christmas party tomorrow. This is third time making it since finding the recipe for Halloween. I haven’t baked it. I cooked on stovetop as directed using good chicken stock and added 1/3 cup Sartori grated parmesan. Just let it go on low until cheeses melted then poured in crock pot and will warm for party. It reheats beautifully. This is a scrap the bottom and lick the spoon recipe.
Instead of baking in a baking dish can you use a bread bowl and wrap in foil in the oven?
That sounds amazing but I cannot answer this with certainty as I have never tried it myself. Please use your best judgment for this substitution and adjust cooking time as needed.
This recipe was so good! My guests loved it so much & it was the first thing to go. I should have made more. I used chicken stock instead of white wine for this recipe and add a little more shrimp that the recipe called for.
Do you chop up the uncooked shrimps and then cook them or cook them whole and then chop them up
But I cook the shrimp on the stove top first. Then do I chop them up before I combine everythibg and bake in oven?
The shrimp should have already been chopped prior to cooking on the stovetop.
The only change I made was adding a little bit more red pepper flakes. This recipe was DELICIOUS! This will be my go to party dip. Thanks for sharing!!!!
Do you start with the shrimp raw or cooked? Sure looks yummy.
Sharon, you will start by using uncooked shrimp for this recipe.
I made this for a party and was asked four times in one hour for the recipe! Thanks for an wesome recipe to impress with!
I made this today with minimal substitutions, (dried parsley and low fat cream cheese), it came out perfect! Similar to the “crab and shrimp dip” at a nearby restaurant! So good! I was worried that there was too much hot pepper flakes, but it was perfect! Thanks for sharing a great recipe! Next time I might add crab and use fontina instead of cream cheese. Or keep it the same, why mess with perfection?
OMG! I just made this for dinner – and it is DeLICIOUS!!!!!! I used beer instead of wine though. Sooo good! Yum Yum!!
Oh. My. Goodness. This dip looks incredible! I’m pinning it now!
Yum!!! Those dips are great & tasty!
It’s after 9:30 PM and left the party half an hour ago and had to tell you how WONDERFUL this recipe is !! I did make 2 double batches and served the first one while the second one was in the oven. They went like hot cakes – even asking if there wasn’t another one in the oven. 19 people and 2 that can’t eat shrimp …. guess I should have made more. There was plenty of other food, and I do mean plenty. BTW, I left when I did as it was getting close to clean up time !! 🙂 THANKS & God Bless You
I’m so happy to hear that this was a hit!
ok this looks so delicious.. and SO cheesey! definitely could devour a massive bowlful right now, yum!
Love the white wine and garlic in this, the perfect dip!
Love your recipes could I use salad scrimp in this ?
Richard, it is best to use fresh shrimp in this recipe to obtain the best results possible.
Is this not a good recipe to bring on a 1 1/2 hour travel for Easter? I so want to make and bring this to my niece’s
MJ, I recommend assembling everything beforehand and if you can transport the mixture for travel, chilled with ice packs, you can bake at your niece’s. Hope that helps!
This is such a creative dip. I’m thinking this needs to happen for the first football game of the season. Pinned.
girl, you are the Queen of awesome looking dips and close up shots!!! 🙂 LOVE this! 🙂
This dip recipe came just in time …. going to make this for daughters 25 wedding anniversary on Sunday. Have a feeling no one will pay attention to the other dishes presented once this comes out of the oven. I will need to make 2 double recipes and bet it won’t last long! Thank You !!!!
Another delicious recipe. Thanks so much and have a good weekend!
What? This sound incredible!! Want. Pinned! Making soon!
I don’t eat prawns etc, but I can make this dip without so I will as it sounds so cheesy good, thanks.
Not a fan of mayonnaise – could i just add more sour cream?
You can certainly substitute sour cream but I cannot speak for how much this will change the overall taste/texture of the dish. It is best to use the ingredients listed here to obtain the best results possible.
What brand of mayonnaise do you prefer?
I really don’t have a preference – sometimes I use the generic brand, sometimes I use Hellman’s, and sometimes I use the Trader Joe’s brand. I love them all!
Hi TerryG,
Not yet I made it, but this weekend I will.
And believe Chungah.
For the taste, you can not change that for sour crème.
Mayonaise gives its own taste to any dish, sauce and totally opposite sour crème.
I use only the Japanese mayonnaise, which in itself is great and tasty.
So this recipe goes on pinterest and I print it as well.
Thanks Chungah for another yummy.
Louise Vandermarel
Yum! Your dips are the best! Love the addition of white wine and red pepper flakes for extra depth 😀 I hope you have an awesome weekend! x
I have a wicked shellfish allergy but basically if I didn’t, I’d love to inhale this dip. It looks so comforting. So gooey and rich and love that there’s white wine in it!
I also have a shellfish allergy but ws d thinking that this could be made without the shrimp. Just trying to think of a good substitute.Small pieces of shredded chicken? Mushroom (baby Bella?). Any suggestions?
Yes, either chicken or mushrooms should work really well!
how about roughly chopped canned artichokes ?
Yes, that sounds like a great addition!
What about replace with lobster or crawfish as an alternative. Or how about imitation crab as al alternaticw. There is also soy shrimp.
How about imitation crab?
I actually haven’t tried imitation crab in this recipe but it sounds like a great substitute!
I have made this several times. I tried it with imitation crab–good, but not great. I do have several tips that have made this one of the most successful dips that I have ever served. It’s a good idea to reduce the wine while cooking the shrimp down to a tablespoon or two. The first try mine was a bit soupy. The consistency before you put it in the oven is the way it will come out (it does not thicken while cooking). The second thing is I didn’t have any wine on hand for a few tries, so I used beer on one (really good) and broth with a splash of sherry (I know, technically a wine, but I used the cheap cooking stuff) that was great. Thank you for this great recipe. It will be adding inches to mine and all of my friends’ waistlines for years to come.
When you cook down the wine mixture, do you take out the shrimp so it doesn’t over cook? I don’t want to have rubbery shrimp.
Thanks
The shrimp does not have to be removed, unless you prefer to do so. 🙂
Good flavor but I made it twice now and it was watery.