Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Shrimp-and-Blue Cheese Spread

Make a creamy dip by adding a mixture of blue cheese, mayonnaise, sour cream, and cream cheese to chopped fresh shrimp.  Serve with an assortment of fresh veggies and baguette slices.

Southern Living APRIL 2009

  • Yield: Makes 5 1/2 cups
  • Cook time: 7 Minutes
  • Prep time: 25 Minutes
  • Other: 4 Hours, 15 Minutes


  • 2 1/2 pounds unpeeled, large raw shrimp (21/25 count)*
  • 1/4 cup diced sweet onion
  • 2 tablespoons olive oil
  • 1/2 (8-oz.) package cream cheese, softened
  • 4 green onions, finely chopped
  • 1 celery rib, finely chopped
  • 1 cup crumbled blue cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Assorted fresh vegetables
  • French bread baguette slices


1. Peel shrimp; devein, if desired.

2. Sauté onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp, and cook, stirring occasionally, 3 to 4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp, and return to bowl.

3. Stir in cream cheese and next 10 ingredients. Cover and chill 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.

*2 1/2 lb. frozen unpeeled, large raw shrimp (21/25), thawed according to package directions, may be substituted.


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Shrimp-and-Blue Cheese Spread Recipe