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Grilled Shrimp Dip


  • 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


  • 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.


*If you like spice try adding 1/2 tsp-1 tsp of Cajun seasoning to the dip before baking.