Classic Shrimp Dip for Wedding

60 servings servings Prep: 20 m Cook: 30 m Total: 50 m Beginner
5.0/5 (1)
There are over 2,000 different species of shrimp worldwide and there are probably just as many ways to prepare shrimp dip with butter, cream of mushroom soup, and the Cajun trinity. This is almost always served at weddings and parties. This recipe will easily serve 60 guests.

Ingredients

60 servings servings
  • 2 lbs peeled shrimp, cut into very tiny pieces
  • 2 sticks butter
  • 2 medium onion, chopped
  • 2 medium bell peppers, chopped
  • 3 stalks celery, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 cup parsley, chopped fine
  • 3/4 cup green onions, chopped fine
  • 4 cans cream of mushroom soup or mix with cream of celery
  • Tabasco Sauce to taste (Optional)
  • 1 1/2 tsp Kitchen Bouquet for color
  • 1 scallion, chopped fine (Optional)

Step-by-Step Instructions

  1. In a large heavy duty pot (preferably nonstick) sauté the onion, bell pepper, celery and scallions in the butter over medium heat until the onions are clear, about 8-10 minutes.
  2. Add the soup, shrimp, garlic powder, onion powder and Tabasco. Add enough Kitchen Bouquet to change the color of the dish to a light brown color, add slowly rather than all at once. You may need more depending on the color you prefer.
  3. Continue to heat over medium heat 15 to 20 minutes until the shrimp are cooked through and turn pink. Add the parsley and onion tops and cook an additional 5 minutes. Serve with crackers or toasted baguette rounds.

Common Problems and Solutions

Q: Why is my dip too thin or watery?

A: Make sure you're cooking it long enough to let the shrimp release and then reabsorb their moisture. If it's still too thin, you can simmer uncovered for a few extra minutes to reduce the liquid, or add an extra can of cream soup.

Q: Can I make this ahead of time?

A: Absolutely! This dip actually tastes better when made a day ahead, giving the flavors time to meld. Refrigerate and reheat gently on the stovetop or in a slow cooker before serving.

Q: My shrimp pieces are rubbery - what happened?

A: You likely overcooked them. Shrimp cook very quickly, especially when cut into small pieces. Watch for them to turn pink and opaque, then add your parsley and green onions right away.

Tips and Techniques

Cut the shrimp into uniform tiny pieces so they cook evenly and are easy to scoop with crackers. For the best texture, don’t rush the sautéing step - getting those vegetables tender and the onions translucent builds the flavor foundation for the entire dip.

Ingredient Substitutions

  • cream of mushroom soup: cream of celery or cream of shrimp soup
  • fresh shrimp: frozen cooked shrimp, thawed and chopped
  • Kitchen Bouquet: a small amount of soy sauce or Gravy Master

Equipment Needed

  • Large heavy-bottomed pot or nonstick pot (at least 4-quart capacity)
  • Sharp knife and cutting board for chopping vegetables and shrimp
  • Wooden spoon or heat-resistant spatula for stirring
  • Chafing dish or slow cooker (for keeping warm while serving)

Historical Context

Hot shrimp dip became a Louisiana party staple in the mid-20th century, gracing every wedding reception, funeral gathering, and holiday party from Kaplan to New Orleans. It’s the kind of dish that disappears fast, so smart hosts always make extra.