I used to go to the same restaurant on my birthday every year and order the same appetizer. Shrimp and gorgonzola dip with pancetta bacon served with herbed crostini. I'd drink martinis, which I never do, and eat this appetizer. All of it. Every. Last. Crumb. And when I ran out of the crostini they would bring me their house made warm bread which was equally as delicious. While this warm shrimp dip was designed to be shared by a few people, I always made it my main course! It's so addicting!
Recreating This Shrimp & Gorgonzola Dip Was a Lot of Fun
I always wondered how they made it, so I started with making a list of the ingredients I knew (or assumed) were in it and filled in the blanks with the rest. I tinkered with it a while and landed on this delicious copy-cat recipe. It's a great hors d'oeuvre to serve at a dinner party or holidays like Thanksgiving and Christmas. I've made this a few times as a pre-Thanksgiving dinner treat, and it's been a hit!
I think it works great with herbed crostini, but it can also work with a warm crusty bread like a French loaf for dipping. I can tell you with certainty when you serve this appetizer plates will be licked clean. There will not be one scrap of food left. And if there is (unlikely) you can easily reheat this and have it for a snack the next day.
Shrimp & Gorgonzola Dip is Easy to Make
This is a one-pan appetizer that comes together fairly quickly and easily. A few tips to keep in mind:
- Pancetta can get expensive. You can substitute with bacon. Just cut about 5-6 slices of raw bacon and cook the same way you would cook the pancetta.
- The crostini should be made with the smaller French loaf you find in the bakery section of your local grocery store (see pic below).
- This appetizer is make-ahead friendly. You can make it the day before and reheat in the microwave... shhh... noone will ever know.
The Best Way to Peel Your Shrimp: Pinch, Pull, Peel
If you don't work with shrimp too much - no worries. It's best to make sure you buy deveined shrimp as a general rule. If you're buying it fresh, get it the day of or before you make this. If you're buying frozen shrimp, let the bag defrost overnight in the refrigerator.
An easy way to remember how to peel the shrimp: pinch, pull, peel. When you remove the shrimp tail do it with care. You'll want to gently pinch the tail at the furthest end. You'll be able to feel that little bit of meat in the tail and we want to keep that. Adjust your pinch grip and pull the tail gently off the shrimp while also leaving that tail meat intact. The rest of the process is very simple. The remaining shell is very easy to peel off from there.
Need Some More Ideas for Appetizer & Snack Things? I Gotcha Covered:
- Stuffed Mushrooms w/Sausage, Panko & Cheddar
- Crispy Thai Pork Toast
- Apple Brie Crostini w/Toasted Pecans & Drizzled Honey
- The Best Pan Fried Mozzarella
- Honey Butter Bourbon Shrimp
- Cute Little Mac & Cheese Mini Muffins
- Potato Bacon Croquettes w/Gorgonzola Bechamel
- Nana's Weird Hot Dog Appetizer
- Garlic Shrimp Crostini w/Romesco & Shaved Parmesan
- Brown Sugar Bacon Sticks Brushed w/Maple Syrup