Ingredients:

  • & deveined, tail off)
  • & black pepper to taste
  • 's RedHot Sauce (or similar)

Instructions:

  1. Preheat oven to 375°F (190°C). Pat the raw shrimp completely dry. Season lightly with salt, pepper, and garlic powder.
  2. Melt the butter in a large skillet over medium-high heat. Sauté the seasoned shrimp for 2–3 minutes per side until just pink and opaque (do not overcook). Remove shrimp, rough chop into bite-sized pieces, and set aside.
  3. In a large mixing bowl, thoroughly combine the softened cream cheese, sour cream, mayonnaise, 1 cup cheddar, half of the blue cheese, hot sauce, Worcestershire sauce, and optional dressing until smooth.
  4. Gently fold the chopped cooked shrimp and the finely diced celery into the creamy mixture. Taste the base and adjust hot sauce or salt if needed.
  5. Transfer the mixture into a prepared 9-inch pie dish or 1.5-quart baking dish. Sprinkle evenly with the reserved blue cheese crumbles and the remaining cheddar.
  6. Bake for 25–30 minutes, or until the dip is bubbling around the edges and the top is golden brown.
  7. Allow the dip to rest for 5 minutes out of the oven. Garnish liberally with sliced scallions before serving hot with tortilla chips or crostini.