Description
This Shrimp Dip Log is a deliciously creamy seafood appetizer featuring poached shrimp and cream cheese seasoned with lemon zest and seafood boil seasoning. Perfectly chilled and coated in dried parsley, it pairs wonderfully with crackers, veggies, or pretzels for an impressive yet easy-to-make party dish.
Ingredients
Scale
Shrimp Dip Log Ingredients
- 12 oz raw shrimp, deveined with tails on (any size)
- 3 tbsp seafood boil seasoning (or substitute Old Bay seasoning)
- 8 oz cream cheese, room temperature
- 1 shallot, minced
- 1 lemon, zested and sliced
- 1/2 cup dried parsley
- Crackers, veggies, mini toast, sesame sticks, or pretzels for serving
Instructions
- Zest and Slice Lemon: Zest the lemon and set the zest aside. Then cut the remaining lemon into thick slices to be used in poaching the shrimp.
- Poach Shrimp: Bring about 8 cups of water to a boil in a large pot. Add the lemon slices and seafood boil seasoning to the boiling water. Add the shrimp, cover the pot, and immediately remove it from heat. Let the shrimp cook in the hot water for 5-6 minutes or until they turn fully pink and are no longer translucent. Prepare an ice bath by filling a large bowl with ice. Transfer the cooked shrimp to the ice bath to cool, then remove tails if desired. Drain and pat the shrimp dry.
- Make Shrimp Dip: In a clean bowl, place the room-temperature cream cheese. Mince the cooled shrimp and shallot finely and add them along with the lemon zest to the bowl. Mix all ingredients thoroughly until well combined to create a smooth shrimp dip mixture.
- Form a Log: Lay a large sheet of plastic wrap on your work surface. Spoon the shrimp and cream cheese mixture onto the plastic wrap and shape it into a log. Roll the plastic wrap tightly around the log, smoothing it into an even shape.
- Chill: Place the wrapped shrimp log in the refrigerator for 2 hours to firm up. Alternatively, chill it in the freezer for 45 minutes if short on time.
- Coat with Parsley: Spread a clean piece of plastic wrap or parchment paper on the counter and sprinkle it generously with dried parsley. Unwrap the chilled shrimp log and place it on the parsley-covered surface. Roll the log so that it becomes completely coated with parsley.
- Serve: Transfer the shrimp log to a serving platter. Arrange your choice of crackers, veggies, mini toasts, sesame sticks, or pretzels around it. Provide a serving knife for guests to slice off portions and enjoy.
Notes
- Using room temperature cream cheese makes mixing easier and results in a smoother dip.
- You can substitute Old Bay seasoning if seafood boil seasoning is unavailable.
- For a spicy kick, add a pinch of cayenne pepper or hot sauce to the shrimp dip mixture.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- This dip can be prepared a day in advance and kept refrigerated for best flavor.
- If you prefer, you can finely chop the parsley fresh instead of using dried parsley for coating, but dried parsley provides a more uniform crust.
