Taking the hot seafood dip Taking the hot seafood dip Photo provided by King Arthur Flour -- Carnival partygoers will welcome Mardi Gras Hot Shrimp Dip. BY CHERAMIE SONNIER| email@example.com April 02, 2014 Comments Looking for a new seafood dip to share with guests at your next Mardi Gras party? You might want to try a hot shrimp dip. The recipe calls for 2 medium tomatoes, but right now the freshest tomatoes are probably grape tomatoes. You’ll need about a cup of them. The mixture is baked in a 2-quart casserole dish, but a 9-inch square baking pan or a deep-dish pie pan will work, too. Pickled jalapeños are among the ingredients, but if you want more heat, add a few dashes of hot sauce. The recipe is from the King Arthur Flour folks, who say, “Hot seafood dips are making a comeback on the buffet table.” They also suggest serving it at a cocktail or card party.