Creamy Hot Spicy Shrimp Recipe 455

SPICY SHRIMP IN CREAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

CREAMY HOT & SPICY SHRIMP RECIPE - (4.5/5)

Steps:

• Preheat oven to 425. Mix mayonnaise and chili sauce together, stirring well. Cook shrimp about 15-18 min., turning over halfway through cooking time. Remove and toss with hot & spicy sauce.

HOT AND SPICY SHRIMP

Steps:

• In a 12-inch fry pan, melt butter over medium-high heat.
• Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
• Stir in tomatoes, chili paste, mushrooms, and wine.
• Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
• Reduce heat to medium-high.
• Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
• Stir in broth, parsley, and green onion.
• Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.

CREAMY CAJUN SHRIMP OVER SPICY CHEESY BISCUITS

Steps:

• Make the biscuits -- as they cook you can keep busy making the sauce. First step, I like to microwave my sweet potato. Use a large sweet potato for this, skin on, nothing fancy, just poke 1-2 times with a fork and pop in the micro, make this easy. Just cook 4-5 minutes until nice and soft. Remove and let cool enough to handle. Then just scoop out the inside. You will need one cup of the potato.
• Mix the potato with the bisquick mix, milk, cheese, grated onion, seasoning and butter. On a cookie sheet drop 2 tablespoons of the dough down on the pan and press down slightly and then bake in a 425 degree oven on the middle rack until golden brown. About 12-15 minutes. Remove and set to the side covered while the sauce is cooking.
• The beginning of the sauce -- In a medium saucepan add the bacon and cook until brown and crispy. Remove to a plate lined with a paper towel to drain. Just let it cool.
• Sauce stage 2 -- I like to remove the bacon drippings and just keep some. You will only need a teaspoon to cook the shrimp and another for the vegetables. So on medium heat - add a teaspoon of the bacon drippings to the pan and saute the the shrimp until they JUST start to turn pink and start to curl, 2-3 minutes. They don't take long and don't over cook. Remove to a small bowl and cover. Once you put them back in the sauce they will continue cooking.
• Sauce stage 3 -- now the bacon and shrimp are done so lets start the vegetables. Add another teaspoon of the bacon drippings to the pan and bring to medium heat. Add the garlic and onion and cook until nice and translucent and tender, just a couple of minutes is all you need. Now, add the butter and let it melt. Add the flour and cook until combined, just a minute. Add the milk and cream and bring to medium heat until the sauce begins to thicken. Add the seasonings (hot sauce optional, I like it), fresh parsley, scallions and then add the bacon and shrimp back inches Just cook a minute until heated through.
• Slice the biscuits and top with the creamy shrimp mixture and top with a little parsley and sprinkle of paprika. True comfort food!

SPICY SHRIMP

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

QUICK SPICY SHRIMP

Steps:

• Peel and devein shrimp, sprinkle with salt. Rinse, drain and repeat two more times. Blot dry with paper towels.
• Heat the oil in a wok or large skillet. Stir-fry the garlic, ginger and scallions for 1 to 2 minutes, then add the shrimp. Stir-fry until it turns pink. Add the hot pepper flakes and the wine and cook, stirring, for a minute or two more. Be careful not to overcook the shrimp. Serve immediately.

HOT AND SPICY SHRIMP

Steps:

• Shrimp should be of a size to number 30-35 per pound.
• Melt the Butter and Oil in a flameproof baking dish.
• Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil.
• Turn the heat down and simmer 10 minutes, stirring frequently.
• Remove the dish from the heat and let the flavors marry at least 30 minutes.
• This hot Butter Sauce can be made a day in advance and refrigerated.
• Preheat the oven to 450F.
• Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more.
• Taste for seasoning, adding Salt if necessary.