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Shore is Good Seafood Dip

I love all types of seafood, with shrimp and crab being my two favorites. So when I came across this seafood dip I was so excited to try it. I was getting together with my in-laws on Saturday night and my parents on Sunday, so I made a double batch of this and split in half. After the first day I was so excited to make it again the next day for my family. Everyone loved it especially my daughter who loves to dip everything. She would dip her cracker and lick the dip off and re dip…hope no one minds baby slobber :) good thing it was just family. I served with Ritz and wheat thins but any cracker would be great.

I don’t think there can ever be too much seafood in one meal so load this up with as much as you want. Let me know if you decide to add anything else, I can’t wait to try it your way, enjoy!

Shore is Good Seafood Dip

Print recipe
Shore is Good Seafood Dip
Serves 10
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Appetizer
Misc Pre-preparable, Serve Hot
Website Paula Deen
This dip is full of seafood and so delicious. Serve at any type of get together with great friends and family. FrenchToasty.com has lots of seafood recipes.

Ingredients

  • 6oz crabmeat (canned or fresh, make sure to pick out all shells)
  • 1/2lb Parmesan (freshly grated)
  • 1/2 cup mayonnaise
  • 1/2 can cream of shrimp (you can subsitute cream of celery if you can't find shrimp)
  • 2 stalks celery (diced)
  • 1 medium onion (diced)
  • 1 medium green bell pepper (diced)
  • 2 tablespoons butter
  • 1/2lb bay shrimp (fresh)
  • 1/2 teaspoon white pepper (black pepper can be subsituted)
  • 1 cup cheese (cheddar and pepperjack)

Note

You can make this dip ahead of time. Store in fridge after step 5. When ready to serve start with step 6 by putting dip in casserole dish.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Over medium heat melt butter in skillet.
Step 3
Saute the onion, celery and bell pepper for 2 minutes.
Step 4
In bowl combine soup, mayonnaise, Parmesan, crab meat, shrimp and pepper.
Step 5
Stir sauteed vegetables into the seafood mixture.
Step 6
Spoon mixture into an 8 x 11 inch casserole dish, or some size similar.
Step 7
Top dip with cheese.
Step 8
Bake for 30-40 minutes and serve with crackers.

Kung Pao Shrimp

Last night I was craving Chinese so when I came across this recipe I tweaked it a bit and came up with the most delicious homemade Chinese recipe ever. The sauce is the best part of this recipe and I think it’d be great on a cold noodle salad or a dipping sauce for spring rolls and pot stickers.

Kung Pao Chicken is always my go to entree at Chinese restaurants but I’ve always been nervous to try and make it, because I figured it was hard work and a lot of ingredients. This came as a pleasant surprise when I realized it wasn’t hard and I had all the ingredients already, so it was a win win and I knew I had to try this. My husband raved about how delicious it was and he even went back for seconds and finished off the bowl, which was suppose to be his lunch today. My daughter loved the noodles even though they were a little on the spicy side. I can handle a lot of spice but be weary if you can’t, you can always cut back on the siriachi sauce.

If you enjoy a spicy dish and want to treat yourself to amazing flavor then this recipe is for you. Give it a try and I promise you will be happy.

Kung Pao Shrimp

Servings 4

Ingredients

1lb shrimp*, I removed tails and butterflied
1/2 cucumber/zucchini, sliced and halved
1/2 cup cornstarch
oil, for frying
1lb uncooked linguine noodles
sauce-
1/2 cup chicken/vegetable broth
2 tablespoons cornstarch
1/2 cup soy sauce
3 tablespoons Sirachi sauce, hot chili paste
1/4 cup sugar
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1/4 cup garlic, minced
1 cup dry roasted peanuts
1 cup green onions, sliced
1/4 bunch cilantro, chopped

Directions

  1. Bring a large pot of water to a boil with a sprinkle of salt. Cook linguine according to package. When done drain and set aside.
  2. While noodles are cooking toss shrimp in 1/2 cup cornstarch until evenly coated. Heat oil in deep skillet, once heated fry shrimp in oil, about 4 minutes on each side, until golden brown and fully cooked. Last 2 minutes add cucumber. Drain on paper towels.
  3. In a bowl whisk together broth, 2 tablespoons cornstarch, soy sauce, siriachi sauce, sugar, red wine vinegar and sesame oil.
  4. Heat 2 tablespoons of vegetable oil in skillet over medium-high heat. Add garlic and stir fry for 20 seconds. Pour the sauce into the pan and add peanuts. Bring to a boil then reduce heat and simmer until thick and bubbly.
  5. In a serving bowl add cooked linguine, shrimp and cucumber and pour sauce over the top. Add green onions and cilantro and toss.

*You can substitute chicken or tofu in place of the shrimp