This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.
We love seafood and eat it about twice a week on average. Fish, shrimp, crab, or oysters…we love it all and it’s my favorite thing to play with for new recipes, especially fresh-caught fish and wild Gulf shrimp. As coastal biologists, we use fish we caught ourselves throughout the year and our shellfish all comes from locally-owned seafood suppliers to help support local fisheries, but many packaged/frozen brands now offer the very same quality right from the store. Did you know a diet that includes (low-mercury) seafood is great for your health as it is high in healthy omega-3 fats which are essential for your heart and brain! Deal! Find more information on the health benefits of seafood at the Seafood Nutrition Partnership website.
One of our favorite suppliers is a little place in Matt’s hometown up the coast which makes the BEST seafood appetizers I’ve ever had…crab and cream cheese stuffed jalapeños, crab dip, and oh man…their shrimp dip. We grab some almost every time we’re up that way and I’ve been trying to come up with recipes to replicate it for years now. In my efforts, this nugget of a recipe was created. There’s only four (!) ingredients and the only cooking is to cook the shrimp so this dish is ready to go in only 20 minutes or so!
The four simple ingredients are cooked shrimp, cream cheese, mayo, and some pesto! I like to use the mayo with olive oil and Neufchatel cream cheese to save a little bit of fat. This dip is also a great way to use up leftover cooked shrimp and is even easier if you use store-bought pesto.
Use a food processor to mince your shrimp into pieces about 1/4″ or however fine you’d prefer it to be. I’ve found this size makes the dip easy to eat and puts shrimp evenly throughout all bites.
Mix the pesto, cream cheese, and mayo until they’re thoroughly combined, then fold in the shrimp. I like a good amount of shrimp in mine but definitely add it to your liking.
Our favorite way to serve the dip is alongside some little garlic and herb crostini but it’s good on crackers and even pita bread too. Heck, it could probably even be used as a stuffing in some dishes too! I’ll have to try that :)
The Seafood Nutrition Partnership is encouraging families to take the Healthy Heart Pledge, a promise to incorporate at least two servings of seafood each week as recommended by the USDA HHS Dietary Guidelines for Americans to improve overall health and reduce the risk of heart disease. Tell your story and take the pledge HERE!
They’re also sponsoring the Seafood Nutrition Partnership 2016 Recipe Sweepstakes where you can win a $250 gift card!! To enter, visit HERE!!
A total of ten winners will be randomly selected in accordance with the sweepstakes schedule to win a $250 gift card. You can submit one entry per day. Winners will be announced at SeafoodNutrition.org, on Instagram, and on Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the U.S., 18 and older. For Official Rules, including odds, and prize descriptions, visit SNPsweepstakes.com. Void where prohibited
- 1/2 lb peeled and deveined shrimp
- 8 oz 1 package Neufchatel or cream cheese, softened
- 1/2 c mayonnaise
- 2 tbsp pesto
- salt and pepper
Sautee shrimp over medium heat with salt and pepper until cooked through
Let shrimp cool then shred in a food processor, set aside
Combine cream cheese, mayo, and pesto until smooth
Fold in shredded shrimp until combined
Refrigerate before serving
Serve over crackers or crostini, about 1oz of dip on each.
I prefer to use olive oil mayonnaise
Any type of pesto can be used, store-bought or homemade