Shrimp and Corn Remoulade Dip

Before my family moved back to Kansas about 9 years ago we lived in the northern panhandle of Florida.  Dan was on active duty in the Navy and was an instructor pilot.  He flew a lot to air fields down in the south and would eat lunch at some of the best Cajun "dives." Living down in the South our family fell in love with the food and the beaches. We especially enjoyed the fresh seafood that was readily available.  Shrimp Remoulade is a wonderful first course appetizer.  The Remoulade sauce is a mayonaise based sauce that has a nice fresh zing to it and is usually used as a dipping sauce for shrimp, a topping on fresh fish or a crab cake or even used on a Po Boy sandwich.  Think of it as a tartar sauce with an even deeper combination of flavors that are fresh tasting and delicious.

On Sunday my family's beloved Jayhawks played North Carolina in the Midwest Regional championship game to see who would advance to the Final Four in New Orleans next weekend. For those of you who aren't basketball fans, this is a really big deal for us!  Naturally to provide the team with some positive vibes in their quest to reach the "Big Dance" I figured we needed a dip that combined some of the flavors of the food so loved down in New Orleans.  This dip is best if you assemble it and put in in the fridge for a few hours to let the flavors blend. 

Shrimp and Corn Remoulade Dip
1 (8-Ounce) package Cream Cheese, softened
1/2  cup Mayo
1/4  cup Sour Cream
1/4  cup Creole or Dijon mustard
2  tablespoons ketchup
1  tablespoon pickle relish
1/2 lemon juiced (2 tablespoons)
1  tablespoon minced Italian Parsley
1/2  teaspoon Sweet Paprika
1/4  teaspoon garlic powder
1/4 - 1/2 teaspoon cayenne pepper (depending on how much "kick" you want)
2 cups shredded Pepper-Jack cheese (8 ounces)
1  cup shredded Cheddar cheese (4 ounces)
1  bunch green onions, sliced
1/2 cup red bell pepper, diced
2 (15 ounce) cans Corn, drained (or equal amount frozen or fresh)
1 pound Shrimp, cooked, peeled and deveined ~ chopped

In a large bowl, mix the cream cheese, mayo, sour cream, mustard, ketchup, pickle relish, lemon juice, parsley, paprika, garlic powder and cayenne pepper.  Mix well until smooth.

Stir in the cheeses, green onions, red bell pepper and corn.

Gently fold in chopped shrimp and mix.

Transfer to your serving dish and place in the fridge for a few hours to allow the flavors to blend.

Enjoy!

Kim

I've linked this recipe to the Weekend Potuluck hosted by Meet Penny, The Country Cook, Baking Bad and 4 Little Fergusons.

I've linked this to the Recipe Roundup hosted by Gooseberry Patch.