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GoNOLA Recipes at Home: Emeril’s Creamy Shrimp and Green Onion Dip

Heading out to a Memorial Day potluck cookout and not sure what to bring? Emeril’s Creamy Shrimp and Green Onion Dip is always a crowd-pleaser.

Heading out to a summer potluck cookout and not sure what to bring? Emeril’s Creamy Shrimp and Green Onion Dip is always a crowd-pleaser. This delicious Creole dish is easy to make, and it serves as a perfect counterpoint to barbeque and burgers at summer parties. Use fresh Louisiana Gulf shrimp, and pair with crackers or French bread toast points. For a healthier take, try serving with fresh celery or vegetables. For more Memorial Day side dish ideas that are sure to please, check out Emeril’s summer recipes.

Emeril’s Creamy Shrimp and Green Onion Dip Recipe

Prep Time: 20 minutes
Total Time: 30 minutes
Yield: 3 cups, 6 to 8 servings


  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons Emeril’s Original Essence or Creole Seasoning
  • 1 tablespoon olive oil
  • 8 ounces cream cheese, at room temperature
  • 3 tablespooons mayonnaise
  • 1/2 cup chopped green onions, white and green parts
  • 1/3 cup minced celery
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspon cayenne pepper
  • 1/4 teaspoon Worcestershire sauce
  • Crackers or French bread toasts, for servings


Combine the shrimp, Emeril’s Original Essence, and olive oil in a mixing bowl.

Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the seasoned shrimp and cook until lightly golden and just cooked through, 3 to 4 minutes. Transfer the shrimp to a plate or shallow container and place in the refrigerator or freezer to chill (5 to 10 minutes).

While the shrimp are chilling, combine all the remaining ingredients (except the crackers) in a mixing bowl. Stir until smooth and creamy.

When the shrimp have chilled, remove them from the freezer and coarsely chop them. Add them to the cream cheese mixture and stir well to combine. Taste, and adjust the seasoning if necessary. Serve as is or chilled, with your favorite crackers.

Mallory Whitfield is an artist, speaker, and author based in New Orleans. In 2016, she was honored to be included in the 19th class of Gambit’s 40 Under 40, which salutes the brightest innovators, artists, and professionals in New Orleans. She currently hosts the Badass Creatives podcast, which features marketing and business advice for creatives, as well as interviews with a diverse range of handmade artists, performers, makers, and creative entrepreneurs. During Mardi Gras, you can usually find her parading with Noisician Coalition in Muses or with The 501st Legion in Tucks.

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