Italian Shrimp Dip Recipes

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SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

  • Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

BAKED ITALIAN SHRIMP RECIPE - (4/5)



Baked Italian Shrimp Recipe - (4/5) image

Provided by Tim

Number Of Ingredients 4

1 pound shrimp, tails off
1 stick butter
1 lemon
1 package dried Italian Seasoning

Steps:

  • Melt a stick of butter in an oven-safe pan over medium heat. Slice one lemon and layer the slices on top of the butter. Add a layer of shrimp on the pan, then sprinkle one package of dried Italian seasoning over all of it. Bake at 350°F for 15 minutes. Season with salt and pepper to taste. Serve warm.

SHRIMP DIP



Shrimp Dip image

We've been making this recipe for over twenty years. It was a favorite potluck appetizer recipe shared by a previous co-worker.

Provided by PanNan

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

2 cans shrimp
1 small onion, chopped fine
1 dash Worcestershire sauce
1 (8 ounce) package cream cheese, plus
1 (3 ounce) package cream cheese
3/4 cup mayonnaise
1 teaspoon horseradish
2 tablespoons ketchup
2 teaspoons dill weed

Steps:

  • Make one day ahead.
  • Let cream cheese rest at room temperature until soft.
  • Mash all ingredients together (a potato masher works great).
  • Chill before serving, at least one day.

Nutrition Facts : Calories 94, Fat 8.9, SaturatedFat 5, Cholesterol 28.6, Sodium 113.2, Carbohydrate 2.3, Fiber 0.1, Sugar 1.7, Protein 1.7

EASY ITALIAN MARINATED SHRIMP



Easy Italian Marinated Shrimp image

A lemony herb marinade transforms cooked shrimp into extraordinary seafood.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 10

Number Of Ingredients 9

1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary leaves
2 teaspoons grated fresh lemon peel
1/4 teaspoon salt
1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
Lettuce, if desired

Steps:

  • In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
  • Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

ITALIAN SHRIMP STIR-FRY



Italian Shrimp Stir-Fry image

A 30-minute meal for five featuring linguine and a colorful mix of veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 5

Number Of Ingredients 12

8 ounces uncooked linguine
3/4 cup reduced-calorie Italian dressing
1 1/2 teaspoons grated lemon peel
3 cloves garlic, finely chopped
3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled an deveined
3 cups broccoli flowerets
1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
2 tablespoons water
8 cherry tomatoes, cut in half
12 extra-large pitted ripe olives, cut in half
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese, if desired

Steps:

  • Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
  • Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
  • Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 100 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg

ITALIAN FLAVORED SHRIMP DIP



Italian Flavored Shrimp Dip image

A flavorful, creamy dip to serve with your favorite dippers. Always a hit at our card parties. Please note that cooking time is the chilling time.

Provided by ugogirl

Categories     Savory

Time 2h10m

Yield 2 1/3 cups

Number Of Ingredients 7

1 (8 ounce) carton sour cream
1 (3 ounce) package cream cheese
1/2 package dried Italian salad dressing mix (Good Seasons)
2 teaspoons fresh lemon juice
1 (4 1/2 ounce) can baby shrimp, drained
1/4 cup finely minced green pepper (I often omit) (optional)
garlic melba toast rounds or assorted fresh vegetable

Steps:

  • Combine sour cream and cream cheese.
  • Beat until fluffy.
  • Beat in salad dressing mix and lemon juice.
  • Stir in shrimp and green pepper.
  • Cover and chill several hours.
  • Serve with Melba toasts or vegetables.

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