Shrimp With Roasted Pepper Horseradish Dip Recipes

SHRIMP DIP

Shrimp Dip image

A quick and easy retro party classic. This Shrimp Dip is a perfect choice for your New Year's Eve menu!

Provided by Valerie Brunmeier

Time 5m

Number Of Ingredients 11

Ingredients

½ cup chili sauce (I used Heinz)
8 ounces cream cheese (slightly softened)
½ cup mayonnaise
¼ cup grated onion (use your cheese grater)
1 teaspoon creamed horseradish
1 dash or two Worcestershire Sauce
1 dash or two or three Tabasco Sauce
½ pound cooked salad shrimp or shrimp meat (divided (can sub small can shrimp))
2 tablespoons chopped fresh chives
Ritz Crackers
celery sticks

Steps:

Use an electric mixer to blend the chili sauce into the cream cheese in a large mixing bowl until very smooth. Add all of the remaining ingredients, except the shrimp, and blend until well combined.
Use a spoon to fold in the shrimp and chives, reserving a couple of tablespoons of shrimp for garnish. Cover and chill for at least an hour or two prior to serving.
Pile the reserved shrimp in the center of the dip and serve with Ritz Crackers and celery sticks.

Nutrition Facts : TransFat 1 g, Calories 154 kcal, Carbohydrate 5 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 495 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP

Grilled Shrimp with Spicy Tomato Horseradish Dip image

Provided by Bobby Flay

Categories appetizer

Time 3m

Yield 10 servings

Number Of Ingredients 13

Ingredients

20 large shrimp, shells removed, deveined
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 plum tomatoes, cut in half, seeds removed and grilled
2 tablespoons of prepared ketchup
1/4 cup fresh horseradish
2 tablespoon fresh lime juice
2 tablespoon fresh lemon juice
Dash of hot pepper sauce
2 dashes of Worcestershire sauce
Salt and freshly pepper

Steps:

Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

HORSERADISH SHRIMP

Horseradish Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

Steps:

Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

GRILLED SHRIMP WITH HORSERADISH DIP

Grilled Shrimp with Horseradish Dip image

Roasted red peppers and zippy horseradish liven up everyday mayo to make the perfect dip for the Cajun spiced shrimp.

Provided by Jamallah Bergman

Categories Seafood Appetizers

Time 40m

Number Of Ingredients 7

Ingredients

1/2 c drained,roasted red peppers, from 12 oz jar, patted dry
1/4 c creamy horseradish sauce
18 extra large shrimp, 1 lb
1 Tbsp olive oil
1 tsp 30% less sodium old bay seasoning
1 large red pepper, trimmed and seeded, optional
1 Tbsp chopped fresh parsley

Steps:

1. Prepare grill for direct heat cooking. or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayo until smooth; reserve.
2. With small, clean scissors, cut through shell at back of each shrimp.
3. Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
4. In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning one, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to pepper. Sprinkle shrimp and dip with parsley.

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