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I call this retro because I’m pretty sure it’s a recipe that my mom got in the 1960s. That, and something about it just screams cocktail party. It was at every event my mom hosted…from bridge groups to neighborhood parties. And while I wouldn’t have dreamed of eating cold shrimp in any other setting, something about this creamy, flavorful dip hit all the right notes. Plus, it had a funny name: Shrimp Pu Pu.
We prefer to call it dip. Or spread. Or just yum!
It’s super simple.
Curry Shrimp Dip
Listen, I get it. This cast of ingredients sounds weird together. But it works. What stands out to me when I eat it are the green onions and the spice in the cream cheese. It’s perfection.
Boil an egg and set it aside to cool. Then grate it, or chop it up. (For this one, I chopped it. Grating is actually better, just use a regular old box grater like what you might grate cheese with. It gets the pieces finer and more regular. Se la vie. Still tastes great!)
Chop up some green onions and drain and pat your shrimp dry. You can find these tiny shrimp in the Asian section of your grocery.
Mix together your softened cream cheese, mayo, and seasonings. The curry flavor is subtle, but oh so delicious.
Layer it up on a plate and cover it to chill until you’re ready to serve. Voila! (the grated egg really does look prettier…sorry!)
Serve it with crackers (Wheat Thins are my choice with this dip).
I absolutely cannot get enough of this. Make it the next time you need to bring an appetizer to a party… class up the joint a little. I’m thinking Super Bowl?! Most recently I made it for our Thanksgiving app spread.
Give this yummy spread a try!
Here’s the recipe: