HOT AND PEPPERY COCKTAIL SHRIMP
If you're one hot shrimp lover, this recipe is for you!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h17m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.
- Heat oven to 400°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.
- Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg
HOT SHRIMP COCKTAIL
This is a very fast and tasty first course dish. I keep frozen shrimp in my freezer all the time. A friend gave me this recipe years ago.
Provided by sharron cant
Categories Creole
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 cups water to boil. Add sugar and peppers. Add the shrimp slowly so that the water does not stop boiling.
- Cover and boil 2-4 minutes. Do not overboil.
- Stir mustard into cream; add garlic.
- When shrimp are done, drain well and mix with sauce.
- Divide them into 4 heated dishes and serve as a first course.
- When I serve this to friends, I get raves and it is so easy.
Nutrition Facts : Calories 265.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 448.3, Sodium 892, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 48.2
HOT PEPPER AND GARLIC SHRIMP
This recipe comes from Epicurious and I have not tried it yet. I'm posting it so I can have it readily accessible at a later date. If you try it I certainly hope you like it.
Provided by Luby Luby Luby
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pat shrimp dry.
- Heat oil in a large heavy skillet over moderately low heat and add garlic, red pepper flakes and sea salt.
- Cook until garlic is pale golden, about 4 to 5 minutes.
- Increase heat to moderately high and add shrimp.
- Saute' shrimp turning occasionally, about 3 to 4 minutes.
- Remove from heat and stir in lemon juice and transfer to a serving bowl.
PEEL-AND-EAT HOT PEPPER SHRIMP
a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer
Provided by MarraMamba
Categories Crawfish
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
- Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.
HOT AND PEPPERY COCKTAIL SHRIMP
Number Of Ingredients 9
Steps:
- Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Arrange shrimp in single layer in pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil. Serve hot with toothpicks. 1 Serving: Calories 50 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 80mg Sodium 140mg Carbohydrate 1g (Dietary Fiber 0g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPICY SHRIMP WITH HOT CHILI PEPPERS
Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
- Meanwhile, blend together all sauce ingredients.
- Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
- In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
- Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
- Wipe out the pan with a paper towel.
- Heat the remaining oil in the same pan.
- Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
- Add in the green onions and bell pepper; stir-fry 1 minute.
- Add in the sauce mixture; cook, stirring until sauce boils and thickens.
- Stir in the shrimp and sesame oil.
- Serve immediately.
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