Shrimp Dip Log

Poppin' fresh and creamy, this parsley-coated shrimp log recipe requires only 6 ingredients to come together and makes for the perfect addition to any party! Serve this dip with crackers or veggies.

Course Appetizers

Cuisine American

Diet Vegetarian

Recipe Type Dips, Lemon, Memorial Day, New Year's Eve, Party, Picnic, Seafood, Served Cold, Shrimp, Summer, Summer Snacks

Skill Level Easy

Prep Time 20

Chill Time 2

Total Time 2 20

Servings

Calories 129kcal

Author Angela G.

Equipment

spider strainer or slotted spoon to remove shrimp
plastic wrap
appetizer serving knife

Ingredients

Shrimp Log

12 oz raw shrimp deveined, tails-on (any size)
3 tablespoon seafood boil seasoning (or use old bay)
8 oz cream cheese (room temperature)
1 shallot minced
1 lemon zested then sliced
½ cup dried parsley

Serve with

crackers, veggies, mini toast, sesame sticks, pretzels you choose!

Instructions

Zest and slice lemon. Zest lemon and set zest aside. Cut remaining lemon into thick slices.
Poach shrimp. Bring a large pot of water to a boil(about 8 cups). Add lemon slices and seafood boil seasoning to water.
Add shrimp, cover, then remove from heat. Allow shrimp to sit and cook for 5-6 minutes or just until shrimp are fully pink and no longer translucent.
While shrimp are sitting covered, prepare an ice bath by placing a tray of ice into a large bowl.
When shrimp are fully cooked, transfer just the shrimp to the ice bath. Allow to cool and remove tails (if needed). Drain away water and pat shrimp dry.
Make shrimp dip. Place room-temperature cream cheese in a clean bowl. Mince shrimp and shallot and add to the bowl along with lemon zest. Mix until all ingredients are combined.
Form a log. Place a large sheet of plastic wrap down on the counter. Spoon shrimp and cream cheese mixture onto the plastic wrap forming a log shape. Wrap the plastic around the log and smooth out the shape as needed.
Chill. Place shrimp log in the fridge for 2 hours or 45 minutes in the freezer.
Coat with parsley. Lay out a clean piece of plastic wrap or parchment paper and sprinkle generously with dried parsley. Unwrap shrimp roll and place on top of the parsley. Add more parsley until completely covered.
Serve. Place shrimp log on a platter with crackers and a serving knife.

Notes

The mixture needs to be refrigerated for the flavors to develop and meld. It is much better if refrigerated overnight.
Do not use lemon juice instead of zest or the log will become too liquidy. The mixture needs to be thick so that you can roll it into a log.
Using tail-on shrimp adds flavor during the poaching process; however, tails-off can be used if you prefer.
Cooked shrimp can also be used to save time, but you’ll want to add a ¼ teaspoon of the seasoning directly to the cream cheese mixture. You may also need to add salt to taste.
If desired, add fine grain sea salt to the shrimp dip before rolling into a log. Add to taste.

Nutrition