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Spicy Creole Shrimp Dip

Adapted from a recipe by Jackie Graham
  • 65 minutes
  • Serves

INGREDIENTS

2

lbs Louisiana shrimp, small raw

1 cup

Celery, fresh

1 cup

Green bell pepper, fresh

1 cup

Yellow onion, fresh

4

Eggs, large

1

jar Creole mustard or coarse-grained mustard

1

jar Horseradish, prepared

1 dash

Hot sauce

1 tbsp

Lemon juice

1

Kosher salt and freshly ground black pepper

1 cup

Canola oil

1

Ritz crackers