Hot Spicy Buffalo Shrimp Dip Recipe 45

HOT & SPICY BUFFALO SHRIMP DIP RECIPE - (4.5/5)

Hot & Spicy Buffalo Shrimp Dip Recipe - (4.5/5) image

Provided by AliceV

Number Of Ingredients 8

Ingredients

Cooking spray
4 ounces reduced fat cream cheese, softened
1/2 cup reduced fat sour cream
1/2 cup fat free plain yogurt
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1 teaspoon white wine vinegar
2 cups (12.5-ounces) large shrimp, cooked, peeled and diced
3/4 cup reduced fat Sargento Mexican blend cheese, shredded

Steps:

Preheat oven to 375°F. Lightly spray an 8 x 8-inch or 9 x 9-inch baking dish, or even a pie dish with cooking spray. Combine the first 5 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish. Bake in the oven until hot, about 20 to 25 minutes. Remove from oven and top with remaining cheese, bake until melted, about 4 to 5 minutes. From Skinnytaste.com Servings: 9 • Serving Size: 1/3 cup • Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g Sodium: 672 mg

SPICY BUFFALO DIP

Spicy Buffalo Dip image

Warning: Keep away from children. This dip is very spicy! This is my first recipe. I hope you like it! Constructive criticism is greatly appreciated. Serve with chips, crackers, vegetables, etc.

Provided by Michael Dixon

Categories Appetizers and Snacks Spicy

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup Greek yogurt
2 tablespoons hot sauce
1 tablespoon white sugar
1 teaspoon lemon juice
½ teaspoon cayenne pepper
1 pinch garlic powder
1 pinch salt

Steps:

Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 2.3 g, Cholesterol 2.8 mg, Fat 1.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 120 mg, Sugar 2.2 g

BUFFALO SHRIMP DIP

Buffalo Shrimp Dip image

Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the Buffalo goodness! You can even add some baked chips to the table, e.g. baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!

Provided by Sara s

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

cooking spray
4 ounces reduced-fat cream cheese, softened
½ cup reduced-fat sour cream
½ cup hot sauce (such as Frank's® RedHot)
1 teaspoon white wine vinegar
¾ cup shredded reduced-fat Mexican cheese blend (such as Sargento®), divided
2 cups large peeled and deveined cooked shrimp, diced

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8x8- or 9x9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®).
Combine cream cheese, sour cream, hot sauce, and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese.
Bake in the preheated oven until hot and cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 1.9 g, Cholesterol 83.8 mg, Fat 7 g, Protein 11.7 g, SaturatedFat 3.9 g, Sodium 564.5 mg, Sugar 0.2 g

HOT & SPICY SHRIMP DIP

Hot & Spicy Shrimp Dip image

My family's Beach Vacation Fun Dip. We eat this at the pool or while playing cards. A recipe to try at least one time and you'll be hooked. This dip will keep in the fridge for 1 week, But I doubt it will last 1 day!

Provided by Donna Luckadoo

Categories Spreads

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

1 (8 ounce) package cream cheese (softened)
1 (8 ounce) package frozen baby shrimp (thawed and finely chopped)
1/2 cup sweet onion (finely diced)
4 ounces shredded mild cheddar cheese
4 ounces shredded monterey jack pepper cheese
1/4 cup crumbled bacon
3 tablespoons Miracle Whip
3 tablespoons sour cream
1 tablespoon lemon juice
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 teaspoon basil
1 teaspoon curry powder
2 teaspoons Old Bay Seasoning
2 teaspoons Tabasco sauce or 2 teaspoons texas pete hot sauce
1 teaspoon paprika
1 tablespoon Worcestershire sauce

Steps:

Add ingredients, except the Paprika, in the order given and thoroughly mix, with a mixer, on low to med.
speed until all ingredients are blended.
Refrigerate for 1 hour, or if you like it warm, place the dip in a glass casserole dish and bake for 20 minutes on 350° or until hot & bubbly.
Sprinkle top with paprika and serve with celery sticks, Crackers or Pieces of Sour Dough Bread, or even serve it in a Bread Bowl for Parties.
Best if served Hot! In regards to recent review.

Nutrition Facts : Calories 261.5, Fat 20.6, SaturatedFat 12.6, Cholesterol 115.9, Sodium 488.1, Carbohydrate 3.7, Fiber 0.6, Sugar 1, Protein 15.8

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

Ingredients

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.

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