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Grilled Shrimp Dip
Ingredients
2
tbsp
butter
1
lb
shrimp
peeled and deveined
1
tbsp
plus 1/2 tsp Spice House Back of the Yards seasoning blend
divided
1/2
cup
sour cream
8
oz
cream cheese
softened
1/2
cup
mayo
1/4
cup
white cheddar cheese
shredded
1/4
cup
green onions
diced
1
cup
Farmer's Pantry Cornbread Crisps
1
tbsp
butter
melted
1/2
tsp
paprika
2
oz
bag Farmer's Pantry Cornbread Crisps
for dipping
Instructions
Preheat oven to 350 degrees.
Heat a grill pan or indoor grill over medium high heat and add butter.
Pat shrimp dry and season all over with 1 tbsp Back of the Yards spice mix.
Add shrimp to the hot skillet and cook until shrimp is pink, about 2 minutes.
Remove to a plate to cool slightly then chop up.
In a bowl, add the cream cheese, sour cream, mayo, cheese, and green onions.Stir well.
Add in chopped shrimp and mix gently.
Pour into a greased loaf pan or baking dish.
For the topping: add 1 cup Farmer's Pantry Cornbread Crisps to a food processor and grind until crushed.
Add to a bowl with the melted butter and 1/2 tsp Back of the Yards seasoning. Stir well.
Press onto the top of the dip in the pan, covering completely.
Sprinkle paprika on top.
Bake for 30 minutes until golden and bubbly.
Serve warm with Cornbread Crisps on the side for dipping.
Notes
*If you like spice try adding 1/2 tsp-1 tsp of Cajun seasoning to the dip before baking.