This Parmesan Shrimp Dip is very simple, incredibly delicious, and perfect for a casual family night. It’s creamy, cheesy and loaded with chopped shrimp.
We had a tough work week around here, I won’t go into any specifics but we needed some time to relax a have a little fun. Hubby invited his friend over and decided to order us pizza. Day off from cooking! I like it when he invites his friends over because they are so appreciative of my cooking.
I think hubby is a little spoiled with the great meals and doesn’t make as many yummy noise as his friends. How else is a cook supposed to know that she made something delicious without the yummy noise? So I decided to make something quick and easy for an appetizer.
I really didn’t feel like having pizza, I wanted shrimp! You know how sometimes you go out to eat and some appetizers look so good, you just make a meal out of it? I do that all the time. I also make myself easy seafood when I don’t have to worry about anyone else’s dinner. Hubby doesn’t like seafood, so it was all mine….well his friend helped.
Ingredients
- About 15 medium raw shrimp chopped
- 1 cup of heavy cream
- 2 tbs sour cream
- 2 tbs Land-O-Lakes Butter with Canola
- 2 tbs flour
- 3 garlic cloves
- 1/2 cup of Parmesan cheese
- salt
- 2 tbs Parmesan cheese for topping
Instructions
- Preheat the oven to 350
- Melt butter in a small sauce pan over medium heat. Mince or grate garlic and add it to the butter. Saute until the garlic starts to brown.
- Whisk in flour until smooth. Whisk in heavy cream, sour cream, Parmesan cheese and a little bit of salt. Cook, stirring frequently, until the mixture just starts to boil. Take off heat.
- Cut the shrimp into small pieces and spread them in the baking dish of your choice.
- Pour the cream mixture over the shrimp and sprinkle with more Parmesan cheese.
- Bake for 15 minutes.
Notes
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Lana says
I made this, followed it to the letter and it was very runny. It did not come out like a dip, more like a creamy sauce. Was there a mistake in the recipe perhaps? I’m an intermediate home cook and rarely mess up recipes. The overall flavour profile was delicious tho! Thank you!
lyuba says
Hi Lana, I’m sorry it came out runny. I would suggest adding a little extra cheese or a couple of table spoons of sour cream. Mine wasn’t too think but it wasn’t runny either. Try adding mozzarella may be, it will melts in better. If you like it thicker, add a couple of teaspoons of flour while melting the butter, to form a roux.
I’m glad you liked the taste though!!
lyuba says
Thank you for letting me know too!
Trish - Mom On Timeout says
Such a gorgeous dip! Pinned and featuring tonight!
Lisset Camilo says
I like shrimp,making this for dinner.
Lisset Camilo says
I like shrimp dip, is easy to making.
Lorie says
Oh my goodness I cannot wait to try this!!!
Jan Singer says
This sounds awesome…… I have fresh/now frozen shrimp from Biloxi, MS and will use that in this recipe. perfect for Sunday afternoon happy hour. In reading the recipe, do I use shredded parm or grated ?
lyuba says
I believe, I used both for this recipe. I like to use fresh grated on top but you can use grated only or dry only. I think fresh brings more flavor to it.
Thank you!
crystal channing says
I made this dip yesterday. Great flavor 🙂 very delicious! I will try it again with cream cheese for a thicker consistency.
lyuba says
I’m so glad you liked it! Yes, try using 4-5 oz. cream cheese to make it creamier and thicker. Thank you, Crystal!
Kathryn says
This would also be great with some sautéed crawfish tails and scallops mixed in, topped with melted mozzarella. I will be trying this recipe very soon!
lyuba says
Sounds great! The more seafood the better 🙂
I hope you like it, Kathryn!