Creole Shrimp & Grits Dip

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What You Need

2 cups whole milk

3/4 cup quick grits

2 Tbsp. cream cheese

1 ½ cups shredded sharp cheddar cheese

¼ cup red peppers; diced

1 Tbsp. garlic; minced

1 pound tail off cleaned shrimp; chopped

1 Tbsp. butter

1 Tbsp. creole spice

3 Tbsp. scallions; chopped

1 Pkg. Dandy® Celery Sticks

1 Pkg. Dandy® Radish Coins

Make It

Bring milk to a boil in a medium pan and whisk in the quick grits. Reduce heat to medium and cook for approximately 5 minutes until grits are thick and smooth. Add the cream cheese and mix until melted. Meanwhile heat a medium sauté pan over medium high heat, add butter, peppers, garlic and shrimp. Stir until combined and add creole spice. Cook until shrimp are pink and cooked through. Add 1 cup shredded cheddar cheese to the grits and the cooked shrimp mixture. Fold together until combined. Transfer to an oven proof dish top with remaining cheddar cheese. Broil for 2-3 minutes to brown cheese and top with chopped Dandy® Celery and scallions. Serve immediately with Dandy® Celery and Dandy® Radish coins.

Recipe by Chef Todd Fisher

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