E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Easy Baked Shrimp Dip Nick Evans | November 22, 2016 This delicious and simple appetizer combines just a few ingredients and is a seafood lover’s dream. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website. Level Beginner Prep Time 20 minutes Cook Time 30 minutes Serves 4-6 Cook it With Our Chef Collection Skillets Ingredients 2 shallots, chopped 1 red chili, seeded and minced 2 tablespoons butter 1 pound fresh shrimp, chopped ⅔ cup sour cream 8 ounces, cream cheese 1 cup grated cheddar cheese 2 teaspoons Old Bay (or cajun) seasoning ½ lemon, juice only pinch of salt and pepper chives, for garnish pita chips, for serving Directions 1. Preheat oven to 375 degrees F. Seed and mince chili, chop shallot, and peel and chop shrimp. It doesn’t really matter what size of shrimp you use since you want to chop them up anyway. 2. In an oven-safe cast iron skillet, melt butter over medium heat. Add shallot and chili and cook for a minute or two until they start to soften. Add shrimp and cook until shrimp are just cooked through, maybe 2-3 minutes. 3. Remove skillet from heat and stir in sour cream, cream cheese, lemon, most of the cheddar cheese, and seasoning. The residual heat should help mix together ingredients. Stir together well. Top with a little extra cheddar and a pinch of salt and pepper. 4. Bake dip at 375 degrees F. for about 30 minutes until the dip is bubbling hot in the center and getting browned and crispy around the edges. Remove and let cool for a minute. 5. Top dip with chopped chives and serve with chips. Serve while warm. Dip is best served right away. If you have leftovers and want to reheat them, do so in a 325°F oven until the dip is warm. Don’t microwave. Contributed By: Nick Evans Nick has been writing delicious recipes for the home cook for almost a decade on his website, Macheesmo! He lives in Denver, CO with his family and enjoys a delicate balance of diaper changing, trail running and beer drinking. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Easy Baked Shrimp Dip Nick Evans | November 22, 2016 This delicious and simple appetizer combines just a few ingredients and is a seafood lover’s dream. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website. Level Beginner Prep Time 20 minutes Cook Time 30 minutes Serves 4-6 Cook it With Our Chef Collection Skillets Ingredients 2 shallots, chopped 1 red chili, seeded and minced 2 tablespoons butter 1 pound fresh shrimp, chopped ⅔ cup sour cream 8 ounces, cream cheese 1 cup grated cheddar cheese 2 teaspoons Old Bay (or cajun) seasoning ½ lemon, juice only pinch of salt and pepper chives, for garnish pita chips, for serving Directions 1. Preheat oven to 375 degrees F. Seed and mince chili, chop shallot, and peel and chop shrimp. It doesn’t really matter what size of shrimp you use since you want to chop them up anyway. 2. In an oven-safe cast iron skillet, melt butter over medium heat. Add shallot and chili and cook for a minute or two until they start to soften. Add shrimp and cook until shrimp are just cooked through, maybe 2-3 minutes. 3. Remove skillet from heat and stir in sour cream, cream cheese, lemon, most of the cheddar cheese, and seasoning. The residual heat should help mix together ingredients. Stir together well. Top with a little extra cheddar and a pinch of salt and pepper. 4. Bake dip at 375 degrees F. for about 30 minutes until the dip is bubbling hot in the center and getting browned and crispy around the edges. Remove and let cool for a minute. 5. Top dip with chopped chives and serve with chips. Serve while warm. Dip is best served right away. If you have leftovers and want to reheat them, do so in a 325°F oven until the dip is warm. Don’t microwave. Contributed By: Nick Evans Nick has been writing delicious recipes for the home cook for almost a decade on his website, Macheesmo! He lives in Denver, CO with his family and enjoys a delicate balance of diaper changing, trail running and beer drinking. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
