Hot Dirty Shrimp Recipes
DIRTY SHRIMP IN BUTTER-BEER SAUCE
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
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!
DIRTY SHRIMP
So easy and so good for all of us seafood lovers! Serve with French bread for dipping, or over pasta (my favorite) or rice.
Provided by Debbie Quimby
Categories Seafood
Number Of Ingredients 11
Steps:
- 1. Melt butter in a heavy skillet over medium heat. Add Worcestershire and next 7 ingredients. Cook for 1 minute.
- 2. Add shrimp and cook for 2-3 minutes, stirring to coat evenly.
- 3. Add beer and cook 1 minute longer.
- 4. Serve with French bread for dipping or with pasta or rice.
HOT-SAUCE SHRIMP
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
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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Author Carl HansonPublished Feb 20, 2020Estimated Reading Time 3 mins
- Chef John's Shrimp Etouffee. View Recipe. Here's Chef John's take on a spicy New Orleans classic. No shrimp on hand? You can also make this tremendous all-purpose gravy with chicken or pork.
- Louisiana Shrimp Creole II. View Recipe. "Tomatoes and shrimp cooked up with garlic and onions, this Gulf Coast tradition will have you dreaming of the bayou," says Katrina Berry.
- Shrimp Po'boy Sandwich. View Recipe. "I decided to do an extra spicy version of a shrimp po'boy sandwich, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great combination of hot, crunchy shrimp, and cold crabby mayo," says Chef John.
- Cindy's Jambalaya. View Recipe. Here's a great basic jambalaya recipe with shrimp and sausage. "Add anything you like to this basic recipe," says Cindy. "Crawfish, chicken pieces, make it all sausage."
- Ham and Shrimp Gravy. View Recipe. You'll saute ham and shrimp with bell and jalapeno peppers, onion, and garlic. "I love eating this over rice or mashed potatoes," says Chef John.
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