Hot Dirty Shrimp Recipes

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HOT SHRIMP DIP



Hot Shrimp Dip image

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

1 pound shrimp, peeled and deveined
½ cup chopped onion
½ cup chopped green bell pepper
1 tablespoon minced garlic
3 tablespoons mayonnaise
1 teaspoon vegetable oil
1 teaspoon Old Bay TM seasoning
¼ teaspoon ground black pepper
¼ teaspoon salt
1 cup shredded Monterey Jack cheese

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



Hot Shot Shrimp image

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

2 tbsp. butter
2 cloves Garlic, Chopped
1 lb. large peeled and deveined shrimp, thawed
1/3 c. ketchup
1 tbsp. Worcestershire sauce
1/4 c. lager beer
1/4 c. Sliced scallions
Juice of 1 lime
1 tsp. crushed red pepper flakes
1 tsp. paprika
kosher salt
Crusty baguette, for serving

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



Dirty Down-Home Cajun Shrimp Boil image

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

6 quarts water
3 cups beer
4 tablespoons whole black peppercorns
4 tablespoons dried parsley
1/4 cup yellow mustard seeds
2 tablespoons celery seeds
15 bay leaves
1/4 cup cayenne
5 tablespoons coriander seeds
3 tablespoons dill seeds
2 tablespoons whole cloves
1 tablespoon ground allspice
1 tablespoon crushed red pepper flakes
5 tablespoons Worcestershire sauce
5 teaspoons Tabasco sauce
2/3 cup seasoning salt
1/3 cup salt
6 large garlic cloves, smashed
3 lemons, quartered
2 large jalapeno peppers, quartered
2 large onions, quartered
18 new potatoes (or 6 medium potatoes, cut into thirds)
6 ears fresh corn, shucked and broken in half
3 lbs large shrimp, in shell
3 tablespoons ketchup
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
2 teaspoons chili sauce (Heinz)
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon brown mustard
1 teaspoon lemon juice

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



Hot Honey Shrimp image

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

1 tablespoon honey
1/8 teaspoon ground cayenne
1/4 teaspoon grated lime zest
1/4 teaspoon freshly grated ginger
1 garlic clove, grated on a Microplane or finely minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound cleaned extra-large shrimp, patted very dry with paper towels
1 tablespoon very cold butter, cubed
Lime wedges, for serving
1 jalapeño, halved, seeded and very thinly sliced, for serving
1 tablespoon chives or scallion greens, finely chopped, for serving
Mayonnaise, for serving (optional)

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



HOT DIRTY SHRIMP image

Categories     Rice     Shellfish     Sauté     Quick & Easy

Yield Serves 2

Number Of Ingredients 5

1 Chub Hot Pork Sausage (12-16oz)(Jimmy Dean)
1 Box Dirty Rice Mix (Zattarain's)
12 Extra Large Uncooked Shrimp, thawed (10-12 per/lb)
3 Tblsp Butter (divided)
2 Tsp Cajun Seasoning

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



Hot-Sauce Shrimp image

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

1 1/2 pounds large shrimp, peeled and deveined or shell-on
Kosher salt
3 tablespoons unsalted butter, cold and cubed
1 tablespoon hot sauce, plus more to taste
2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed
6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

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



Dirty Shrimp in Butter-Beer Sauce image

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

2 lbs shrimp, shelled and deveined
4 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1/2 cup beer

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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