Spinach Shrimp Dip Recipes

CHEESY SHRIMP AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees.
• Melt butter over medium heat in a large nonstick pan. Add onion and cook until soft.
• Add garlic and cook 1 more minute.
• Sprinkle flour into pan. Cook and stir for 1 minute.
• Gradually whisk in heavy cream. Add Worcestershire sauce, Creole seasoning, red pepper flakes, and nutmeg.
• Stir in cheeses until melted.
• Stir in sour cream and spinach until spinach is wilted. Remove from heat and stir in shrimp.
• Transfer mixture to a baking dish. Bake for 15 minutes.

SPINACH-SHRIMP DIP

Steps:

• Thaw the spinach, then squeeze out as much water as possible.
• Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
• Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
• Refrigerate for at least 2 hours to let flavours meld.
• Before serving, stir shrimp into dip mixture.
• Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
• Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
• People are drawn to this; watch it disappear!

BAKED SPINACH AND SHRIMP DIP

Steps:

• Preheat oven to 375 degrees.
• In a medium to large mixing bowl, combine all ingredients except shrimp, onion and garlic.
• Mix thoroughly until well combined, adjust seasonings for flavor and set aside.
• In a small pan, saute onion and garlic until translucent and soft.
• Add shrimp and cook for one minute until shrimp begin to turn pink.
• Remove shrimp, onion and garlic mixture from heat. (the shrimp will not be cooked through but will fully cook in oven)
• Combine the shrimp mixture with the creamed spinach and mix until combined.
• Transfer spinach and shrimp dip to an oven safe dish and top with additional muenster cheese.
• Bake for twenty minutes until shrimp is cooked through.
• After twenty minutes, turn oven to broil and brown until cheese becomes brown and bubbly-about 30 seconds to 1 minute.
• Enjoy!

HOT SPINACH AND CRAB DIP

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

SPINACH AND SHRIMP FRA DIAVOLO

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes., Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.

SPINACH AND SHRIMP DIP

Steps:

• Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach. Add the spinach and cook, 2 to 3 minutes. Drain the spinach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp. Serve the dip in a chafing dish along with toast points or French bread for dipping.

CAJUN SHRIMP SPREAD

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in the shrimp, spinach and red pepper. Chill until serving. Sprinkle with green onion. Serve with crackers.

SHRIMP,SPINACH & ARTICHOKE DIP

Steps:

• Heat oven to 350.
• Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
• Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
• Meanwhile, squeeze spinach dry.
• Pat shrimp dry with paper towel.
• Stir shrimp, spinach& artichoke hearts into cheese mixture.
• Bake 30 minutes.