This Hot Shrimp Scampi Dip is one your guest will be asking the recipe for each time you serve it. Great as a dip or on pasta.
I’m not sure if my mom is weird (well actually I know she is) but growing up every holiday came with the full meal but she always made appetizers as well.
I am learning that most people don’t do this.
My guess is it started because us kids would get hungry smelling the food cooking and then annoy the crap out of my mom asking when we would be eating.
Enter appetizers.
It’s smart if you think about it…the food smells really good if you are cooking it right. 🙂
So everyone is hungry and sometimes you aren’t moving quickly as the hungry peeps would like (my mom always tells us 20 minutes…that turns into 2 hours).
It’s a tradition that has just carried over to me and so I am always on the lookout for new appetizers and dips to serve.
The first time I served this I came back to check on it after 15 minutes and it was completely gone.
This Hot Shrimp Scampi Dip gets requested A LOT around these parts.
It’s a shrimp dip but I have tried it with crab as well and have had equal success.
And the one time I did have leftovers because I made a huge batch we served it with pasta and that turned out to be a fantastic idea!
So am I weird?
Do you serve appetizers before your big holiday meal?
If so what kinds of things do you serve?
And last but not least it’s a great day to buy my cookbook.
Want More Dip Recipes?
Blue Cheese Spread with Onion-Pear Jam
Bacon Cheddar Ale Cheese Spread
Caramelized Onion, Bacon, and Gruyere Dip
Hot Shrimp Scampi Dip
Ingredients
- 1 pound deveined, peeled raw shrimp
- 4 TBSP unsalted butter
- 1/3 cup minced shallots
- 3 TBSP minced garlic
- 3 TBSP dry white wine
- 1/8 cup chopped fresh basil
- ¼ cup chopped green onions or chives
- 2/3 cup half-and-half
- 8 ounces cream cheese
- 4 ounces Fontina or White Cheddar Cheese, grated
- ½ cup freshly grated Parmesan cheese
- 1 tsp chile flakes
- 2 tsp dried thyme
- ¼ cup fresh lemon juice
- ¼ tsp salt
- pepper to taste
Instructions
- Chop the shrimp.
- Heat 3 TBSP of the butter in a saute pan to bubbling.
- Add the shallots and saute to soften, about 3 minutes.
- Add the garlic and saute 2 minutes.
- Add the shrimp and saute, stirring, until pink and firm, about 4 minutes.
- Add the white wine and simmer for 2 to 3 minutes to loosen all of the pan juices.
- Set aside.
- Combine the basil and green onion in a bowl.
- Heat the half-and-half in a saucepan over medium heat until hot, but not boiling.
- Whisk in the cream cheese in chunks until well blended.
- Add the Fontina cheese and ¼ cup of the Parmesan cheese by handfuls, whisking until thoroughly melted.
- Add the chili flakes, thyme, half of the green onion mixture and all of the cooked shrimp mixture.
- Whisk to blend and simmer gently for 2 to 3 minutes.
- Remove from heat and whisk in the lemon juice, salt and pepper.
- Transfer the mixture to a ½ quart serving/baking dish.
- The dish can be completed through this stage and refrigerated for up to 24 hours.
- Preheat oven to 400F.
- Sprinkle the top with the remaining Parmesan cheese and drizzle with remaining TBSP of melted butter.
- Bake for 18 to 20 minutes, until browned and bubbling.
- Served sprinkle with remaining green onion mixture.
- This also goes really well on top of pasta.
- Just skip the pouring into a baking dish and toss with some prepared pasta. Yum.
Melissa says
This sounds so good! I live in New Orleasn, so usually shrimp is cheaper than beef. I’m always looking for new shrimp dishes. Not sure I would call it scampi- that’s just butter and garlic (right?). This is getting made for Easter Sunday! Sometime we do appetizers, sometimes not. I love appetizers, so if it’s at my house, we are having them!
Peabody says
@Melissa- yeah this is so much more than scampi but the book I adapted it from calls it that. It’s good no matter what you call it. 🙂
sara says
Mmmm, this looks fantastic…what an awesome dip! 🙂
Joy says
You’re not weird – I serve appetizers for holiday dinners too. Never occurred to me not to
Amy @ What Jew Wanna Eat says
We always have appetizers too! I thought everyone did! Or maybe Jews just like to eat a lot.
Lisa says
Always have appetiizers with holiday meals. My mom always made them and the tradition has been passed down.
Christy says
I can’t imagine a holiday meal without the “appetizers”, though we refer to them as “whores derv-is” (yes, pronounced exactly that way! I, too, have no doubts about my mom’s sanity, or rather, lack thereof.). I look forward to them more than the meal most times! Cream cheese with pepper jelly and wheat thins, spinach dip, devilled eggs, Cajun shrimp dip…yum yum yum!! I’m usually the adventurous family member that brings something different each holiday and I can’t wait to try this recipe out!
Karen says
We always have cheese and crackers at least. If my four year old is hungry and I tell him dinner is not ready he asks if we are having appetizers.
Samantha says
I don’t think it’s that weird! To this day my mom still insists on making cream cheese and olive stuffed celery and deviled eggs on every single holiday (even though I don’t care for dairy and don’t eat egg yolks or mayo). My brother and sister and I have all told her that we dreaded those items each year as kids, but that hasn’t stopped her yet – God love her!
Becca - Cookie Jar Treats says
My mom usually has cheese and crackers and some grapes laying around for her and my dad to snack on while the roast/turkey/lamb/whatever is cooking. I don’t eat appetizers mainly because I don’t like appetizers and partly because I would rather eat my entire burger and feel very very full than eat and appetizer until I’m full and then eat my entire hamburger until I have to take off my pants in order to exhale. 😛
jeri says
Absolutely, you have to have appetizers. Cocktail shrimp and a really great dip (can’t wait to try yours) are the minimum. Oh, and stuffed mushrooms. Something with pastry too. And don’t forget cheese. Devilled eggs. Whatever great new thing(s) you’ve found on the internet. Then take a break, drink champagne and visit. Then the main event, which should include a roast AND lasagna. Another break/group nap. Finally desert, hopefully several. It’s supposed to be crazy. That’s why it’s a holiday and not just Wednesday. Not having all this would be weird to me.
Patsy says
Depends on the holiday whether we’ll serve appetizers or not. I don’t like to serve heavy appy’s unless that is going to end up being the “meal” (and I can totally make a meal out of appy’s!). This dip looks amazing and I’m sure we’d have everyone fighting over it!
jacquie says
what??? every special meal be it holiday or other reason doesn’t start w/ an appetizer or two? our’s always did. veggie w/ dip, chips and cheese and salsa, shrimp, cheese and crackers, warm brie and toast, cookies at christmas, etc. oh and don’t forget the chex mix – essential – both as an app and throught out
Jo and Sue says
Appetizers are a definite “must have” before our family holiday meals. My sisters and I compete to see who will come up with the best (read: first to get eaten entirely) appetizer. Stuffed mushrooms, dips, phyllo pastry cups filled with gooey yummy things, usually nothing “healthy”….
Nutmeg Nanny says
Delicous!! I love the idea of providing an appetizer, great way to keep everything entertained 🙂
Kristina says
growing up we always had appetizers to graze on all day… even in shifts! we still do this, it’s my favorite part (not only because I am meat free and do not eat the main entree…) 😉
we often have things like my caramelized onion dip, olives in cheese dough, brie en croute, cheeses and crackers, pan fried liver bites (from the turkey… I used to LOVE these as a kid!), the list goes on… and on… and on… we love our snacky foods, and give them as much planning as the main event.
this dip? looks amazing.