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It's Tailgating Time! Shrimp Dip With Potato Chips

partysugar — Fri, 23 Oct 2009 16:00:52 -0700

I've said it before and I'll say it again: I love dips! I'm kinda obsessed with making them and even more addicted to trying out new recipes. A couple of weeks ago when I was browsing the Macy's Come Together recipe section, I came across this interesting recipe for shrimp dip. It's an old-fashioned sort of dip (it's from Tom Douglas' mom's recipe) that's served with thick-cut potato chips. I printed it out immediately and was determined to give it a taste. Kind of like shrimp cocktail, but in dip form, the resulting dip is quite tasty. The recipe makes a large quantity, so it's perfect for tailgating or any other party where there will be a crowd of hungry revelers. If I've piqued your curiosity, check out the recipe and read more.

Shrimp Dip with Potato Chips
From Tom Douglas

Ingredients

3 Tablespoons tomato paste
1 Tablespoon honey
3/4 cup mayonnaise (homemade, or use Hellman’s or Best Foods)
2 Tablespoons thinly sliced chives
1 Tablespoon fresh lemon juice
1 Tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
1 pound cooked, peeled, and diced shrimp or 1 pound shrimp cooked bay (baby) shrimp
To Taste Kosher salt
To Taste freshly ground black pepper
1/2 lemon
Potato Chips, homemade or top quality purchased

Directions

In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco.
Using a rubber spatula, gently fold in the egg. Add the shrimp to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
Set a bowl of shrimp salad on a large platter and surround it with potato chips for dipping.

Serves 8-10.

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Shrimp Cocktail With a Taco Kick

YumSugar — Thu, 30 Jul 2009 10:30:13 -0700

Until I discovered this recipe, I'd never considered eating raw corn off the cob. But since devouring these chile-rubbed shrimp with avocado-corn salsa, I've been adding raw corn to all of my salads. Now that you're a pro at cutting corn off the cob, try enjoying Summer's sweet bounty in a spicy shrimp taco.

Though the recipe is designed as a shrimp cocktail, I rolled up the salsa and shrimp in warm corn tortillas and served it with a side of black beans. The chile rub is richly decadent but not fiery, and it's easy to make on any type of indoor grill though I used a stove-top grill pan. Don't let the ingredient list intimidate you, either. Because the shrimp and salsa can be prepared in advance, this can be a fast and easy dinner, perfect for Summer nights. So try it for yourself.

Reinvent Surf and Turf With Shrimp and Chorizo Skewers

partysugar — Wed, 05 Aug 2009 10:50:43 -0700

There's something so satisfying about the combination of briny, salty seafood and hearty, juicy meat. While this marriage - surf and turf - is nothing new, it gets cleverly updated in this simple recipe. The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. When grocery shopping for this dish, look for large shrimp, otherwise they won't fit around the chorizo slices. If you can't find chorizo, substitute linguiça or another spicy, robust sausage. To throw these babies on the barbie, get the recipe and read more.

Spicy Shrimp and Chorizo Kebabs
From Food & Wine

Ingredients

2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

Directions

On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Serves 6.

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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Fast & Easy Dinner: Mediterranean Shrimp Salad

partysugar — Wed, 30 Sep 2009 07:50:37 -0700

When making quick and simple dinners, it's important to look to the grocery store for help. While everyone is familiar with using rotisserie chicken, cooked, peeled, and deveined shrimp should also become a staple of your weeknight pantry. If you think about it, shrimp is practically as versatile as chicken!

Serve it with pasta or sandwich with cheese in between two tortillas for quesadillas. Or as is the case with this recipe, toss with a lemony marinade and plate with veggies to make a Mediterranean-style salad. Sound delish? Try it tonight and get the recipe now.

Fast & Easy Dinner: Shrimp Boil

partysugar — Fri, 04 Sep 2009 08:00:28 -0700

To kick-start your Labor Day weekend, look to Louisiana and make this finger-licking good shrimp boil. You don't need to live near the shore to enjoy this classic combination of boiled corn, potatoes, and shrimp. All you need is an oversize pot and half an hour.

Don't skip the spicy horseradish dipping sauce; it pairs perfectly with the small potatoes and succulent shrimp. Do serve with icy cold beer. Check out the recipe and read more.

Shrimp Boil
From Gourmet

Ingredients

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Directions

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.

Serves 4.

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Reader Recipe: Cream Cheese, Herbs, and Shrimp Spread

YumSugar — Wed, 13 Feb 2008 03:08:51 -0800

I was checking out the Kitchen Goddess group and came across this recipe for cream cheese, herbs and shrimp spread from Team member FinnLover. I'm always looking for new dips and spreads to try out at parties, and the addition of Nordic shrimp really pulled me in. If you'd like to check out something that will pair wonderfully with crackers, bagels, or a nice fish dish, read more.

Cream Cheese, Herbs and Shrimp Spread
Submitted by TeamSugar member FinnLover

My travels have inspired me many recipes and this spread is one of them. It resembles the shrimp salads you can find in Norway, although a bit thicker, and it's delicious with Swedish crackers as an appetizer or on a bagel for lunch. It's also just as delicious with smoked salmon or crab meat instead of shrimps.

Here's the recipe:

- 8 oz. cream cheese, softened
- 3/4 cup sour cream (crème fraîche is even better)
- 1 garlic clove, minced
- 2 table spoons fresh dill, chopped
- 1 table spoon flat parsley, chopped
- 1 table spoon chives, chopped
- zest of 1 lemon
- 1 cup small Nordic shrimps, chopped
- a lot of pepper, a pinch of salt

Mix the cream cheese and the sour cream really well. Mix in the herbs, the garlic and the lemon zest. Add the shrimps. Salt and pepper to taste. Serve with lemon wedges and Swedish toasts and rye crackers.

Update: Tonight I had dinner at my friend's and we once again made this spread (it's becoming a staple at our get-togethers). Since we had a bunch of avocados that needed to be used, we decided to only use 1/2 cup of sour cream and add a mashed avocado to the mixture. The result was great and very yummy.

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Healthy Recipe: Stir-Fried Shrimp With Spicy Orange Sauce

FitSugar — Thu, 05 Mar 2009 04:30:00 -0800

You can find some healthier options on Chinese takeout menus, but often the highly caloric options sing a little too loudly to be ignored. Besides, cooking at home means you're in control of how much oil goes into the pan and it's typically cheaper than ordering in. When you're craving something that's reminiscent of this popular takeout option, stir up a medley of shrimp with spicy orange sauce on your very own stove. This recipe is a cinch to make and consumes less time than it would take delivery to reach your door.

As written, this Cooking Light recipe packs a spicy punch, so if you're not one for heat I would use less chili paste than called for. It was a hit when served over brown rice with a side of lightly sauteed and seasoned eggplant and spinach, and the leftovers were just as good for lunch the following day. For nutritional details and some more photos, read more.

Flavored with orange juice and low sodium soy sauce, this meal gets its flavor from the spices. If you have any snow peas, green beans, and/or red peppers on hand, they would make tasty additions to this dish. You can get the recipe here. And to inspire you to do so, check out this nutritional information.

Serving Size	3/4 cup
Calories	301
Total Fat	10 g
Saturated Fat	1.1 g
Cholesterol	259 mg
Sodium	621 mg
Carbs	16.8 g
Fiber	0.5 g
Protein	35.3 g
Calcium	103 mg

Here are some photos of the meal in various phases of cooking.

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Reader Recipe: Shrimp Penne in Cream Sauce

YumSugar — Tue, 09 Sep 2008 15:00:39 -0700

I thought I was starting to get sick of pasta . . . until I came across these pictures posted by WhiplashGirlchild.

The chewy comfort of the penne, the creamy sauce, and the Mediterranean-inspired flavors with the shrimp sound just perfect for a family-style meal. Her own recipe for cheesy bread looks entirely delicious, and I think I'll throw in a garden salad for good measure. I'm grateful to have another dinner menu worked out! For this tantalizing recipe, read more.

Submitted by TeamSugar member WhiplashGirlchild

Shrimp Penne in Cream Sauce With Cheesy Garlic Bread
The Pioneer Woman and me!

I was browsing the Pioneer Woman Cooks website yesterday and came across this yummy-sounding recipe, which I made today with my famous cheesy garlic bread.

Ingredients

For pasta:

1 lb. shrimp (raw or frozen, but raw would be better)
1 lb. penne or other short pasta, cooked
2 tbsp. olive oil
2 tbsp. butter
1 small onion, finely chopped
2-4 cloves garlic, minced
1 cup white wine
1 8 oz. can tomato sauce
1 cup heavy cream
2-3 tbsp. fresh parsley, chopped
2-3 tbsp fresh basil, chopped
salt and pepper to taste

For garlic bread:

(Sorry, I don't have measurements for this one)
Sliced Italian bread
butter
olive oil
garlic powder
mozzarella cheese, shredded

Directions
First of all, I'd use raw shrimp if I were you. That's what the Pioneer Woman did. But my local supermarket was out of fresh shrimp (WTF) so I used frozen. If you use fresh, check the PW's site for how she cooked it. Since mine was already cooked, I skipped that part.

Heat the butter and olive oil together in a large skillet over medium heat. While you're at it, put some more butter and olive oil in a bowl. We'll get to that later.

Add the onion and garlic to the hot skillet and cook until softened, 5 minutes or so.

After it's softened, add a cup of white wine. We use Yellowtail Chardonnay, which the boy always has in the fridge.

Lower the heat a teensy bit and let a little bit of the wine cook off. While you're doing that, cut your shrimp into little pieces.

Now add the can of tomato sauce to the skillet and stir.

Once that's heated through, add the cream.

Let that cook for a while. While you're doing that, get the garlic bread ready (see below).

Now add the shrimp to the skillet.

Cook until shrimp is heated through and then add the chopped herbs.

Cook a few more minutes and then add the pasta to the skillet. Stir until coated.

Okay. Now. Remember that olive oil and butter you put in a bowl?

Nuke it for 20-30 seconds, until the butter is melted. Add a bunch of garlic powder to the bowl and stir.

Dip both sides of the bread into the oil/butter/garlic powder mixture. Don't leave it in there for more than a few seconds because it'll soak up too much and then you won't have enough.

When both sides of the bread are covered with the mixture, put shredded mozz on top.

Put it under the broiler. Keep a VERY close eye on it, it should only take maybe 2 minutes or so until the cheese is browned.

And the final product:

This was so yummy and easy! But next time I'll use raw instead of frozen shrimp.

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Reader Recipe: Shrimp With Garlic and Lemon

YumSugar — Wed, 26 Sep 2007 12:57:33 -0700

While looking through the recipes on TeamSugar, I came across haute77's lovely Shrimp with Garlic and Lemon. The recipe comes from Everyday Food and is definitely one that could find a spot on your table. The entire meal comes together in 30 minutes, so what are you waiting for? To check out her recipe, read more

Submitted by TeamSugar member haute77
From Everday Food

What makes a good recipe? IMHO, I love it when I can use ingredients I already have in my fridge and whip up something delicious and fresh. This is one of those recipes!

Shrimp with Garlic and Lemon

Serves 4 | Prep Time: 15 minutes | Total Time: 15 minutes

Ingredients:

4 tablespoons butter
3 garlic cloves, minced
1-½ pounds medium shrimp, peeled and deveined
1/3 cup fresh lemon juice
¼ cup chopped fresh parsley
Coarse salt and ground pepper

1. Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.

2. Toss with lemon juice and parsley. Season with salt and pepper.

I've decided to pair the shrimp with wheat linguine pasta. Here is how it turned out:

Nutritional Info:
Per serving: 292 calories; 14.5 grams fat; 35 grams protein; 4.3 grams carbohydrates; 0.3 gram fiber

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