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Spicy Creole Shrimp Dip

Source: George Graham / George Graham

  • 4 large eggs
  • 2 pounds small, raw peeled Louisiana shrimp
  • 1 jar (16 oz) Creole mustard or coarse-grained mustard
  • 1 jar (5.25 oz) prepared horseradish
  • 1 cup canola oil
  • 1 tablespoon lemon juice
  • 1 cup finely diced yellow onion
  • 1 cup finely diced green bell pepper
  • 1 cup finely diced celery
  • Kosher salt and freshly ground black pepper to taste
  • Dash of hot sauce
  • Ritz crackers, for serving

Spicy Creole Shrimp Dip Recipe  was originally published on myhoustonmajic.com

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