Shrimp Scampi Dip

What’s not to love about this? Shrimp in a creamy dip – a delicious and filling appetizer that will make your guests feel like they’re eating gold. OK, maybe that’s a little dramatic, but they will definitely perk up when they’ve heard you made a shrimp scampi dip and you give them some nice toasts or crusty bread to dip with.

I will warn you that this is super filling. We had a little bit leftover that I have now sitting in the freezer. I’m looking for the perfect opportunity to defrost this and repurpose it for an amazing pasta sauce.

I actually came across this recipe on Facebook. I saw it as a Food Network video. (Here’s the link to the recipe.) I thought that the directions were specific enough that I mostly copied and pasted them here with a couple of adjustments.


Here’s what you’ll need:

  • 8 ounces cream cheese, at room temperature

  • 1 cup shredded part-skim mozzarella

  • 1 cup sour cream

  • 1/2 cup mayonnaise

  • 1/2 cup grated Parmesan

  • 4 tablespoons plain dried breadcrumbs

  • Kosher salt

  • 2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter

  • 1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces

  • 6 cloves garlic, thinly sliced

  • Large pinch crushed red pepper flakes

  • 1/2 cup dry white wine

  • 1/2 cup fresh parsley leaves, finely chopped

  • 1 teaspoon lemon zest

  • Slices of crusty bread and/or crackers, for serving

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt until smooth. Cover and refrigerate until ready to add the shrimp.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook until the shrimp start to turn pink. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through. (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.

Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.

If you want more of this crust, I would suggest doubling the ingredients for this part. In fact, I think it would be delicious with some of it mixed right into the dip.

Once the shrimp has cooled, stir the shrimp and its liquid and cream cheese mixtures together to combine; transfer to a baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point. This is actually what I did until guests were starting to arrive.)

Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.

I chose to serve this with ritz crackers and garlic melba toasts. Don’t be afraid when you scoop it; it will be a bit more watery than you expect, especially when it’s still hot. I hope you and your guests enjoy this hot and yummy dip!

Sincerely,

Fu’d

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2 thoughts on “Shrimp Scampi Dip”

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