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Deviled Shrimp Dip Recipe

L.A. Jackson in Nashville’s famous neighborhood the Gulch guarantees a good time no matter the occasion. From specialty cocktails to party snacks, you are bound to find something delicious at this rooftop bar. In the midst of football and basketball season, their Deviled Shrimp Dip is the ultimate game-day treat.

5 lbs. shrimp, boiled
1 dozen eggs
2 cups mayonnaise
1/2 cup Creole mustard
1/2 cup dijon mustard
1 cup capers, drained
6 celery stalks, small-diced
2 red onions, small-diced
2 tsp. cayenne pepper
2 tsp. paprika
1 Tbsp. Sriracha
1 Tbsp. Crystal Hot Sauce
2 Tbsp. parsley, minced
Salt to taste
Black pepper, ground, to taste
Optional fish roe and scallions for garnish
Endive or crackers for serving

Hard-boil the eggs. Once the eggs are cool, peel them and separate the whites from the yolks. Puree the yolks, mayonnaise and both mustards in the food processor. Dice the egg whites. Place the egg whites, shrimp and the remaining ingredients in a stainless steel mixing bowl. Fold half of the yolk mixture into the shrimp and egg whites. Continue to add yolk mixture until the shrimp and egg whites are generously coated (there should be some yolk mixture left over). Taste to check seasoning. Refrigerate (shelf life is four days max).

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