TANGY SHRIMP DIP
Tangy and tasty - this is sure to be the best tasting dip at any party. Serve with your favorite crackers or tortilla chips.
Provided by Tarene Condie
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth. Spread into the bottom of a serving dish. Top with layers in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 2.9 g, Cholesterol 34.5 mg, Fat 8.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 215.7 mg, Sugar 1.6 g
TANGY TARRAGON DIP WITH SHRIMP
This is a great dip for parties, get-togethers of all kinds or just for the family on movie night. I found this on the net. It's great with crackers, veggies, warm sourdough bread, or even bread sticks. Seems like when there's dip, you'll find something to dip into it!
Provided by FLUFFSTER
Categories Brunch
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of lightly salted water to a boil. Add shrimp and cook until just pink and opaque in the center, about 3 minutes.
- Drain shrimp, and rinse under cool water.
- Peel and devein shrimp, and transfer to a food processor. Add greern onions, shallot, and tarragon; using pulse, process shrimp until finely chopped.
- Transfer shrimp mixture to a medium bowl.
- Mix the mayonnaise, sour cream, Worcestershire sauce, and hot pepper sauce, if using.
- Add salt and pepper,to taste.
- Cover and chill for at least 2 hours.
- Can be made a day ahead of time.
Nutrition Facts : Calories 243.2, Fat 16.9, SaturatedFat 5.4, Cholesterol 106.7, Sodium 321.1, Carbohydrate 10.1, Fiber 0.2, Sugar 2, Protein 13.1
BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
- For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
- In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
JUMBO SHRIMP WITH TARRAGON SAUCE
Make and share this Jumbo Shrimp With Tarragon Sauce recipe from Food.com.
Provided by English_Rose
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
- Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
- Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
- When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
- Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.
Nutrition Facts : Calories 183.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 74.3, Carbohydrate 6.8, Fiber 0.5, Sugar 0.9, Protein 6.8
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