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Shrimp & Corn Dip with Lil' Moo and Thomasville Tomme

Shrimp & Corn Dip with Lil' Moo and Thomasville Tomme

Shrimp & Corn Dip with Lil' Moo and Thomasville Tomme

Difficulty level: Medium  


    • 10 oz shrimp
    • 2 ears of corn
    • 4 oz cream cheese
    • 2 green onions
    • 2 tablespoons Lil' Moo Original
    • 2 tablespoons Parmesan, shredded
    • 1/2 cup Thomasville Tomme, shredded 
    • 1 tablespoon Old Bay
    • 2 mini baguettes 
    • Olive Oil
    • Salt & Pepper


    1. Take the cream cheese out to soften at room temperature. Preheat your oven to 400° F. 
    2. Mince 1 green onion and slice the remaining green onion for garnish. Shuck corn then cut kernels from the cobs. 
    3. In a bowl, combine the Lil' Moo Original, Parmesan, cream cheese, minced green onion, 1 tsp of Old Bay, and half of the Thomasville Tomme. 
    4. Pat shrimp dry and toss with 1 tsp of Old Bay. 
    5. In a sauté pan, heat 2 tsp of olive oil over medium-high and add your shrimp. Cook 2-3 minutes per side, until cooked through and remove them from the pan to let cool. 
    6. In the same pan used for the shrimp, heat another 1 tsp of olive oil over medium heat. Add the corn kernels and a pinch of salt and cook 3-4 min, then add the corn to the cheese mixture in the bowl. 
    7. Chop the shrimp into small pieces and add them to the cheese mixture in the bowl. Thoroughly combine, then pour this mixture into a small casserole dish. 
    8. Top the dip with the remaining Thomasville Tomme and place the casserole dish on a baking sheet to contain any drips. 
    9. Bake until browned and bubbly, about 18-20 minutes. 
    10. If wanted, slice your baguette and brush both sides of the slices with olive oil and sprinkle with remaining Old Bay seasoning. Put these in the oven for 8-12 minutes. 
    11. Garnish your shrimp & corn dip with green onion and enjoy!


Thank you to Chef Robin Pridgen from Garnish & Gather for allowing us recreate this recipe! 


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