HOT SHRIMP DIP
I came up with this when I wanted something to snack on that was tangy, cheesy, and had shrimp in it. Serve it on toasted crusty bread - easy and delicious!!
Provided by Jennifer Cserenyi
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 3.6 g, Cholesterol 134.4 mg, Fat 13.3 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 4.8 g, Sodium 520.5 mg, Sugar 1.1 g
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
HOT SHRIMP CURRY DIP
This former "secret" shrimp appetizer recipe is a wonderful spicy, yet smooth, appetizer that is sure to please your guests. I have been asked for the recipe several times. Serve with crackers, melba toast baguettes, and/or fresh sliced baguette.
Provided by PTRICK
Categories Shrimp Dip
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
- Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
- Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 1.5 g, Cholesterol 31.8 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.4 g, Sodium 94.9 mg, Sugar 0.3 g
CREAMY SHRIMP SCAMPI DIP
This rich, garlicky dip caused a feeding frenzy in the Food Network test kitchen. We've taken a beloved shrimp-and-pasta dish and made it into a creamy, crowd-pleasing appetizer. You can make it ahead to take to a nearby potluck, then ask your host if you can borrow some oven space to quickly bake it.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the top position, and preheat the oven to 375 degrees F.
- Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.
- Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.
- Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.
HOT & SPICY SHRIMP DIP
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
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
AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
CURRY SHRIMP DIP
For those of you who love the taste of curry. I'm not sure where I got this recipe from. It's on an old 3 x 5 index card.
Provided by GrandmaG
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a 1 1/2 quart bowl until smooth.
- Cover and chill overnight allowing the flavors to blend.
- Serve with your favorite crackers.
Nutrition Facts : Calories 393.9, Fat 26.9, SaturatedFat 16.4, Cholesterol 302.9, Sodium 781.4, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 30.7
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
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