Shrimp Cones With Spicy Yogurt Sauce Recipes

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SHRIMP CONES WITH SPICY YOGURT SAUCE



Shrimp Cones with Spicy Yogurt Sauce image

Wow your family and friends with these cute Shrimp Cones!

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 2h20m

Yield 16

Number Of Ingredients 13

1 lb (about 46) uncooked small shrimp, peeled (tail shells removed), deveined
1/4 cup finely chopped green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon peel
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/8 teaspoon salt
1 container (6 oz) Liberté® Méditerranée lemon yogurt
2 to 3 tablespoons Sriracha sauce
1 tablespoon chopped fresh cilantro
4 (8-inch) whole wheat tortillas, cut into fourths
16 wooden toothpicks

Steps:

  • In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.
  • Drain shrimp, discarding marinade. Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.
  • In small bowl, stir Sauce ingredients until well blended.
  • Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until light golden around edges.
  • Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Shrimp Cone, Sodium 280 mg, Sugar 2 g, TransFat 0 g

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE



20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce image

This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon

Steps:

  • Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
  • Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
  • Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
  • Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Nutrition Facts : Calories 385 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 950 milligrams, Carbohydrate 47 grams, Fiber 7.5 grams, Protein 30 grams, Sugar 8 grams

SPICY SHRIMP WITH 2 SAUCES



Spicy Shrimp with 2 Sauces image

Provided by Food Network

Categories     main-dish

Time 1h19m

Yield 4 servings

Number Of Ingredients 30

2 pounds jumbo shrimp, peeled and deveined, tails left on
1 tablespoon minced garlic
1 tablespoon finely minced fresh red cayenne chiles, seeded
1/2 cup extra-virgin olive oil
Green Curry Sauce, recipe follows
Tomato Chutney Sauce, recipe follows
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoons black peppercorns
1 tablespoon chopped shallots
1 tablespoon finely chopped garlic
2 teaspoons chopped ginger
1 lime, zested and juiced
1/2 lemon, zested
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil leaves
2 serrano chiles, stemmed, seeded and chopped
Salt and freshly ground black pepper
1 cup plain yogurt, drained
1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon garam masala
1 serrano chile, seeded, roughly chopped
1 garlic clove
2 teaspoons minced ginger
1 lime, zested and juiced
1 tablespoon peanut oil
1 tablespoon vegetable oil
1 to 2 tablespoons lemon juice

Steps:

  • In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.
  • Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir.
  • In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice.

SPICY SHRIMP IN CREAM SAUCE



Spicy Shrimp in Cream Sauce image

Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!

Provided by MrGregg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 habanero peppers, seeded and chopped
1 tablespoon hot chili powder
4 cloves garlic, crushed
1 pound medium shrimp - peeled and deveined
1 pint heavy cream
1 pinch salt and white pepper to taste
1 French baguette, sliced

Steps:

  • Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

Nutrition Facts : Calories 868.4 calories, Carbohydrate 69.7 g, Cholesterol 335.9 mg, Fat 50.8 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 28.8 g, Sodium 1002.4 mg, Sugar 3.3 g

CILANTRO-MARINATED SHRIMP WITH FRUIT



Cilantro-Marinated Shrimp with Fruit image

Toss together this heavenly mix of tender shrimp, tropical fruits and distinctive cilantro.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h25m

Yield 12

Number Of Ingredients 11

1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
2 lb cooked deveined peeled large shrimp (with tails left on)
1 medium avocado, cut into 3/4-inch cubes
1 medium mango, cut into 3/4-inch cubes
1 cup small fresh strawberries, halved
Fresh cilantro sprigs

Steps:

  • In large nonmetal bowl, mix vinegar, oil, honey, lemon juice and salt. Stir in chopped cilantro. Add shrimp; toss to coat. Cover; refrigerate at least 1 hour to marinate.
  • To serve, remove shrimp from marinade; reserve marinade. Arrange shrimp on large platter. Add avocado, mango and strawberries to marinade; toss to coat. Surround shrimp with avocado, mango and strawberries. Drizzle some of the reserved marinade over top; discard remaining marinade. Garnish with cilantro sprigs. Serve with decorative toothpicks or cocktail forks.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 145 mg, Fat 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 5 g, TransFat 0 g

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Top Asked Questions

How to cook shrimp with yogurt sauce?
After 1 minute, add yogurt sauce to the skillet. Stir well and bring to a light bubble and let simmer 2 minutes. Adjust stovetop temperature as needed. Add shrimp, already peeled and deveined. Mix with sauce and return skillet to a simmer.
How to make Spicy Shrimp Pasta with garlic tomato cream sauce?
How to make spicy shrimp pasta with garlic tomato cream sauce: Heat 2 tablespoons of olive oil in a skillet on medium-high heat and cook shrimp on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, GENEROUSLY sprinkle the top of shrimp with crushed red pepper, paprika and SALT to cover every single shrimp.
What kind of sauce do you put on shrimp?
Spicy Shrimp Pasta in Garlic Tomato Cream Sauce-shrimp seared on stove top with crushed red pepper, paprika, and salt, then smothered in a spicy cream sauce made with chopped onions, minced garlic, crushed tomatoes and cream. Seasoned with basil and oregano. Delicious, creamy shrimp pasta recipe with lots of bold flavors!
What can you do with shrimp?
You can do far more with shrimp than simply skewer and grill them. We have delicious recipes pairing shrimp with everything from creamy Alfredo to spicy chili sauce.

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