Ingredients

The following ingredients have 9 Servings
  • 1/2 lb fresh/defrosted raw shrimp
  • 4 ounces quality* lump or claw crab meat
  • 1-2 TBSP butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced green bell pepper
  • 1/4 cup finely diced celery ((optional but tasty!))
  • 1 TBSP minced jalapeno
  • 1/2 cup chopped spinach
  • 3 cloves garlic (minced and smashed with 1/4 tsp salt)
  • 1 tsp Old Bay seasoning blend
  • 3-4 ounces cream cheese
  • 2.5-3 cups freshly grated Gouda cheese ((not smoked))
  • 1/2 cup Gruyere cheese
  • 1/8-1/4 tsp crushed red pepper flakes
  • 1/4 tsp chopped parsley
  • paprika (to taste)

Instruction

  • Pre-heat oven to 350 degrees F.
  • Prep shrimp and crab as needed by defrosting, cleaning, peeling and deveining your shrimp and shredding your crab. If you need a shrimp prep guide, I have some photos and mini tutorial [here] You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside.
  • Next chop your veggies finely, so they'll mix seamlessly into the dip.
  • Heat a cast iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery and jalapeno until tender.
  • Next add in the spinach, salted mashed garlic, and Old bay.
  • Stir to combine and wilt the spinach.
  • Next add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
  • Remove from heat. [the shrimp will continue to cook in the pan as well as in the oven]
  • Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
  • Bake for about 15 minutes until bubbly and golden.
  • Remove skillet from the oven, give it a moment to de-molten-lavafy itself, and dive on in with your favorite crusty baguette.
  • Now would be a good time to garnish with some parsley and red pepper flakes before your eat the entire skillet!