Peel And Eat Hot Pepper Shrimp Recipes

PEEL-AND-EAT PEPPER SHRIMP

Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Time 20m

Yield 6

Number Of Ingredients 14

Ingredients

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt (such as Fage 2 percent)
2 tablespoons capers (chopped)
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns (cracked or chopped)
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges (for serving)

Steps:

This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
Preheat the oven to 500 degrees F.
For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

Nutrition Facts : ServingSize 6

PEEL-AND-EAT PEPPER SHRIMP

Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

Steps:

Preheat the oven to 500 degrees F.
For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

PEEL-AND-EAT HOT PEPPER SHRIMP

Peel-and-Eat Hot Pepper Shrimp image

Provided by Virginia Burke

Categories Onion Appetizer Super Bowl Low Fat Low Cal Shrimp Hot Pepper Thyme Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 9

Ingredients

2 cups water
4 Scotch bonnet chiles or habanero chiles, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 pound uncooked large shrimp, unpeeled

Steps:

Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

PEEL-AND-EAT HOT PEPPER SHRIMP

Peel-And-Eat Hot Pepper Shrimp image

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer

Provided by MarraMamba

Categories Crawfish

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups water
4 scotch bonnet peppers or 4 habanero peppers, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 lb large shrimp, unpeeled and uncooked

Steps:

Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

PEEL-AND-EAT SHRIMP

Peel-and-Eat Shrimp image

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

Steps:

In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g

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

Ingredients

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

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