•  Made with one of our favorite spices, check out this month’s latest installment of #CreekstoneCookout with this mouthwatering dip!


  • 1 lb fresh shrimp
  • 2 tablespoons of butter
  • 4-5 cloves garlic
  • 1 tablespoon parsley
  • 1 tablespoon meat church holy voodoo
  • ¼ cup white wine
  • 2 tablespoons lemon juice
  • 8 oz cream cheese
  • 8 oz Colby jack cheese
  • 8 oz shredded mozzarella
  • 4 oz grated parmesan cheese
  • ½ cup sour cream
  • ½ cup mayo
  • Toasted baguettes


  • Light the Jealous devil charcoal and preheat the egg grill to 350 degrees
  • Peal and devein the shrimp, chop
  • Put the cast iron on the grill and melt the butter
  • Mince 4-5 cloves of garlic
  • Saute the shrimp and garlic for 2-3 minutes
  • Add the ¼ cup of white winem 2 tablespoons of lemon juice, and season with meat church holy voodoo
  • Cook for a couple minutes to reduce down, then transfer to large mixing bowl
  • Add cream cheese, Colby jack, mozzarella, grated parmesan, sour cream, and mayo
  • Stir thoroughly and return mixture back into cast iron skillet
  • Bake on the big green egg until top is a nice golden brown
  • Remove from grill and serve on toasted baguettes

Products Used: meat church holy voodoo, jealous devil charcoal, big green egg xl, hardcore carnivore gloves, smithey no. 12 cast iron, smithey spatula


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