Nova Scotia Cold Water Shrimp Dip

Nova Scotia Cold Water Shrimp Dip

Looking for something as pink and as delicious to pair with Rosé? We have it! Crafted from simple but quality ingredients, this dish created by Chef Martin Ruiz Salvador will impress. Give this creative shrimp dish a try and see for yourself why going pink is the ‘IT’ thing.



• 8 oz Cream cheese
• 10 oz NS shrimp
• 1 tsp Tabasco
• 5 gm Paprika
• 4 stalks Green onion
• Ground black pepper



Cook the shrimp and let cool.  Preheat oven to 350˚

In a food processor, pulse together 5 oz shrimp (reserve the remaining 5 oz) and cream cheese.

Tip: If you do not have a food processor, coarsely chop the 5 oz of shrimp. In a mixer beat cream cheese to soften and then mix shrimp and cream cheese together. 

Transfer shrimp and cream cheese mixture to a bowl.

Once the mixture is in the bowl, chop green onion and add to the mixture. Mix in remaining 5 oz of whole shrimp. Mix in tabasco, paprika and black pepper to taste.

Spoon mixture into a baking dish, bake for 25-30 minutes at 350˚ or until golden brown and heated through.

Serve with toasted bread.


Yield: Serves 2-4