Hot And Peppery Cocktail Shrimp Recipes

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HOT AND PEPPERY COCKTAIL SHRIMP



Hot and Peppery Cocktail Shrimp image

If you're one hot shrimp lover, this recipe is for you!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h17m

Yield 12

Number Of Ingredients 9

1 1/2 pounds uncooked peeled deveined medium shrimp
4 medium green onions, chopped (1/4 cup)
2 teaspoons grated lime peel
1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
2 teaspoons sesame oil

Steps:

  • Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.
  • Heat oven to 400°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.
  • Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg

HOT SHRIMP COCKTAIL



Hot Shrimp Cocktail image

This is a very fast and tasty first course dish. I keep frozen shrimp in my freezer all the time. A friend gave me this recipe years ago.

Provided by sharron cant

Categories     Creole

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8

2 (1 lb) boxes frozen peeled shrimp, thawed
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons of chopped red peppers
2 teaspoons of chopped green peppers
2 tablespoons hot creole mustard
5 tablespoons sour cream
1 garlic clove, chopped

Steps:

  • Bring 2 cups water to boil. Add sugar and peppers. Add the shrimp slowly so that the water does not stop boiling.
  • Cover and boil 2-4 minutes. Do not overboil.
  • Stir mustard into cream; add garlic.
  • When shrimp are done, drain well and mix with sauce.
  • Divide them into 4 heated dishes and serve as a first course.
  • When I serve this to friends, I get raves and it is so easy.

Nutrition Facts : Calories 265.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 448.3, Sodium 892, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 48.2

HOT AND PEPPERY COCKTAIL SHRIMP



Hot and Peppery Cocktail Shrimp image

Number Of Ingredients 9

1 1/2 pounds peeled and deveined raw medium shrimp (about 65)
1/4 cup , chopped green onion, 2 to 3 medium
1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated limes peel
1/4 teaspoon pepper
1/8 teaspoon , crushed red pepper flake
2 cloves garlic, finely chopped
2 teaspoons sesame oil

Steps:

  • Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Arrange shrimp in single layer in pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil. Serve hot with toothpicks. 1 Serving: Calories 50 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 80mg Sodium 140mg Carbohydrate 1g (Dietary Fiber 0g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FIERY-HOT SHRIMP COCKTAIL



Fiery-Hot Shrimp Cocktail image

This is a recipe that comes from Rachel Ray's "30 Minute Meals-Top Drawer Dinner" I love shrimp cocktail but this is way too hot & spicy for me, then I went ahead and tweaked it and now it is even hotter. Passive cooking time is cooling time.

Provided by Manami

Categories     Southwestern U.S.

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup hot pepper sauce (Tabasco)
2 teaspoons chili powder
2 teaspoons onion powder
1/4 cup ketchup
1 lemon, zested
1/2 lemon, juice of
3 celery ribs, from the heart, finely chopped
2 -3 chopped fresh parsley leaves
1 lb medium shrimp, peeled deveined and cooked, tails removed
4 pieces of leaf lettuce leaves

Steps:

  • Combine hot pepper sauce, chili powder, onion powder, ketchup, lemon juice, lemon zest, celery and parsley in a small bowl.
  • Add shrimp and coat evenly.
  • Chill 20 minutes.
  • Line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.

Nutrition Facts : Calories 155.9, Fat 2.4, SaturatedFat 0.5, Cholesterol 172.8, Sodium 746.7, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 24.3

HOT PEPPER AND GARLIC SHRIMP



Hot Pepper and Garlic Shrimp image

Categories     Garlic     Shellfish     Appetizer     Side     Sauté     Low/No Sugar     Shrimp     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 7

2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges

Steps:

  • Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

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