Spicy Shrimp Sun Dried Tomato Dip Recipe 435 Recipes

SPICY SHRIMP & SUN DRIED TOMATO DIP RECIPE - (4.3/5)

Spicy Shrimp & Sun Dried Tomato Dip Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 7

Ingredients

3/4 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 cup sun-dried tomatoes in oil, drained
2 tablespoons FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 cup fresh or thawed frozen cooked shrimp, chopped
1/3 cup fresh basil leaves, chopped
2 tablespoons red onion, chopped

Steps:

Combine mayonnaise mixture with remaining ingredients in medium bowl. Chill 1 hour. Serve with your favorite cut up vegetables and crackers or pita chips for dipping.

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.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

Pasta with Spicy Shrimp and Sun-Dried Tomatoes image

Provided by Bonnie Wilkens Metully

Categories Pasta Shellfish Tomato Sauté Quick & Easy Basil Shrimp Winter Bon Appétit

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil
1 12-ounce package linguine
1 cup crumbled feta cheese

Steps:

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

SPICY TOMATO DIP

Spicy Tomato Dip image

Make and share this Spicy Tomato Dip recipe from Food.com.

Provided by Ula Kapala

Categories Onions

Time 10m

Yield 1 small bowl, 4-8 serving(s)

Number Of Ingredients 6

Ingredients

2 big tomatoes, peeled
2 onions
100 ml broth
125 ml tomato paste
1/3 teaspoon salt
1/3 teaspoon cayenne pepper

Steps:

Grate or mix in a blender all the ingredients.
Pour to small bowl.
Store in refrigerator for half an hour, until the mixture is cool.
Serve with nachos, crackers, etc.

Nutrition Facts : Calories 62.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 608.8, Carbohydrate 14.2, Fiber 3, Sugar 8, Protein 2.6

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

Pasta with Spicy Shrimp and Sun-dried Tomatoes image

Make and share this Pasta with Spicy Shrimp and Sun-dried Tomatoes recipe from Food.com.

Provided by PaulaG

Categories Spanish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 lb uncooked large shrimp, peeled,deveined
4 large shallots, sliced
3/4 cup sliced drained sun-dried tomato packed in oil
1/2 cup sliced pitted kalamata olives or 1/2 cup other brine-cured black olives
6 cloves garlic, chopped
1 teaspoon grated lemon, rind of
1/2 teaspoon dry crushed red pepper
1 (28 ounce) can diced tomatoes, in juice,drained
1/2 cup chopped fresh basil
1 (12 ounce) package linguine
1 cup crumbled feta cheese

Steps:

Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Add shrimp and sauté until pink, about 2 minutes.
Using slotted spoon, transfer shrimp to medium bowl.
Add remaining 1 tablespoon oil to same pot.
Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
Sauté until shallots are soft, about 4 minutes.
Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
Mix in basil.
Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
Drain.
Add pasta to sauce.
Toss over medium heat until sauce coats pasta.
Season with salt and pepper.
Transfer to bowl; top with cheese.

Nutrition Facts : Calories 708.3, Fat 25.7, SaturatedFat 8.1, Cholesterol 176.6, Sodium 1259.1, Carbohydrate 85.1, Fiber 7.1, Sugar 9.2, Protein 35.9

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