HOT SHRIMP DIP
I came up with this when I wanted something to snack on that was tangy, cheesy, and had shrimp in it. Serve it on toasted crusty bread - easy and delicious!!
Provided by Jennifer Cserenyi
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 3.6 g, Cholesterol 134.4 mg, Fat 13.3 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 4.8 g, Sodium 520.5 mg, Sugar 1.1 g
HOT SHOT SHRIMP
Looking for a super simple shrimp recipe? This Hot Shot Shrimp recipe from Delish.com is the best.
Categories shrimp recipes cajun shrimp recipes creole shrimp recipe new orleans shrimp recipe easy shrimp recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt 1 tablespoon butter. Add garlic and shrimp and cook until pink, 4 to 5 minutes. Transfer to a plate.
- Make sauce: Melt remaining tablespoon of butter and add ketchup, Worcestershire, beer, scallions, lime juice, crushed red pepper flakes, and paprika. Season with salt.
- Bring sauce to a simmer and return shrimp to skillet.
- Serve with crusty bread.
DIRTY DOWN-HOME CAJUN SHRIMP BOIL
Make and share this Dirty Down-Home Cajun Shrimp Boil recipe from Food.com.
Provided by ratherbeswimmin
Categories Cajun
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- To make dipping sauce: mix all ingredients together in a bowl; chill until ready to use.
- To boil the shrimp: Bring water and beer to a boil in a very large, heavy pot.
- While the mixture is heating, add in the next 19 ingredients.
- Boil rapidly for 15 minutes.
- Add in the potatoes; boil for 5 minutes.
- Add in the corn; boil for 10 minutes.
- Add in the shrimp and immediately turn off the heat.
- Let pot stand, covered, for about 3-5 minutes or until the shrimp are just cooked.
- Pour the contents of the pot into a huge colander (or two colanders).
- Let the liquid drain away; remove lemons and reserve.
- Pour the contents of the colander out onto serving platters.
- Squeeze reserved lemons over all (if desired).
- Serve hot with dipping sauce.
Nutrition Facts : Calories 828.2, Fat 9.4, SaturatedFat 1.2, Cholesterol 287.1, Sodium 7976.6, Carbohydrate 138.7, Fiber 21.3, Sugar 14.7, Protein 49.6
HOT HONEY SHRIMP
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer. The shrimp are also excellent tucked into a baguette for a shrimp sandwich. If you happen to have a jar of hot honey (chile-spiced honey), you can use that instead of combining the honey and cayenne. Just be sure to use a light hand with the lime juice at the very end; hot honey also contains vinegar, so taste as you go. If you'd like to double the recipe, you can. Just use two baking pans so as not to crowd the shrimp.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 10m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat oven to 500 degrees.
- In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
- Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions. Serve with mayonnaise if you like.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 1285 milligrams, Sugar 9 grams, TransFat 0 grams
HOT DIRTY SHRIMP
Steps:
- (In a 5 quart skillet with a good sealing lid) Brown the sausage over medium heat until it just starts to carmelize/crisp some of the smaller chunks of meat. Add the dirty rice mix directly to the browned meat and add either the recommended amount of water or use chicken broth for enhanced flavor. Bring to a boil then cover and simmer according to the dirty rice directions (20-25 minutes) After the rice has simmered for 15 minutes melt 2 Tblsp of the butter in a 12" skillet over medium heat and add the seasoning. When the butter begins to bubble add the shrimp and cook for about 4 minutes per side or until the shell turns dark pink. Make some toast. Flip the shrimp and cook for 4 minutes or until the shell turns dark pink. The shrimp shells will expand and spread open moderately. Plate the shrimp (6ea) and add the last Tblsp of butter to the pan to deglaze then drizzle over the shrimp. Squeeze a lemon wedge over the shrimp. Add a generous portion of the rice to the plate (about 2 cups). Add the toast and serve with a chilled Riesling or other light white wine. Use a steak knife and fork to cut the shrimp from inside the shell leaving the shell intact. You can cut bite size pieces as you go or remove it as a whole piece at one time
HOT-SAUCE SHRIMP
So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That's the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it's too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
- Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
- Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
- Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.
DIRTY SHRIMP IN BUTTER-BEER SAUCE
Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!
Provided by EdsGirlAngie
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic and herbs in butter until garlic is slightly browned.
- Add shrimp, stirring constantly, until shrimp are pink and done.
- Pour in beer, simmer 1 minute more, and serve!
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