Side Pannel
Baked Seafood Dip with Crab Shrimp and Veggies
Baked Seafood Dip with Crab Shrimp and Veggies
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- 1/2 lb fresh/defrosted raw shrimp
- 4 ounces quality* lump crab meat, shredded
- 1-2 TBSP butter
- 1/2 cup onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup celery, finely diced
- 1 TBSP jalapeno, minced
- 1/2 cup chopped spinach
- 3 cloves of garlic, minced and smashed into 1/4 tsp salt
- 1 tsp Old Bay seasoning blend
- 3-4 ounces cream cheese
- 2.5-3 cups freshly grated Gouda cheese [not smoked]
- 1/2 cup Gruyere cheese
- a pinch of red pepper flakes [optional]
- 1/4 tsp chopped parsley
- paprika, to taste
Directions
Pre-heat oven to 350 degrees F.
Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside.
Next chop your veggies finely, so they'll mix seamlessly into the dip.
Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until tender.
Next add in the spinach, salted mashed garlic, and Old bay.
Stir to combine and wilt the spinach.
Next add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
Remove from heat.
Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
Bake for about 15 minutes until bubbly and golden.
Remove skillet from the oven, give it a moment to de-molten-lavafy itself, and dive on in with your favorite crusty baguette.
Now would be a good time to garnish with some parsley and red pepper flakes before your eat the entire skillet!
Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside.
Next chop your veggies finely, so they'll mix seamlessly into the dip.
Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until tender.
Next add in the spinach, salted mashed garlic, and Old bay.
Stir to combine and wilt the spinach.
Next add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
Remove from heat.
Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
Bake for about 15 minutes until bubbly and golden.
Remove skillet from the oven, give it a moment to de-molten-lavafy itself, and dive on in with your favorite crusty baguette.
Now would be a good time to garnish with some parsley and red pepper flakes before your eat the entire skillet!
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