Cajun Shrimp Spread Food
CAJUN SHRIMP DIP
Chopped cooked shrimp are mixed with salsa, then topped with tangy sour cream and cilantro for a delicious party dip to serve with crackers.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 7 crackers each.
Number Of Ingredients 5
Steps:
- Mix salsa and shrimp until well blended; cover.
- Refrigerate at least 1 hour.
- Top with sour cream and cilantro. Serve as a dip with the crackers.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
CAJUN SHRIMP SPREAD
Just for fun, I mixed my favorite recipes for spinach dip and shrimp spread together in one bowl. Our snack-loving family is crazy about the Cajun-flavored combination! -Lisa Huff, Clive, IA
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first six ingredients until blended. Stir in the shrimp, spinach and red pepper. Chill until serving. Sprinkle with green onion. Serve with crackers.
Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP IN CAJUN BEER BROTH
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes!
Provided by c.walsh
Categories Cajun
Time 11m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
- Add shrimp and cook 2-3 minutes as they turn pink.
- Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.
Nutrition Facts : Calories 641.1, Fat 43.5, SaturatedFat 19.1, Cholesterol 414.2, Sodium 1371, Carbohydrate 10.7, Fiber 0.7, Sugar 2.3, Protein 47.3
SPICY LOUISIANA CAJUN SHRIMP WITH CHIPOTLE MAYONNAISE
Now that's a combination...cajun shrimp and chipotle mayo. This may also be served as an appetizer. Adapted from Scrumpdillyicious.
Provided by gailanng
Categories Cajun
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and minced chipotles in adobo sauce. Mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
- Grilling Method: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink. These may be threaded on oil-rubbed or water-soaked wooden skewers.
- In the meantime prepare the Chipotle Mayonnaise (instructions in last paragraph). Serve shrimp with dip.
- Baking Method: Preheat oven to 350°F Spread out the marinated shrimp onto a foil-lined baking sheet and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.
- Sauteeing Method: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.
- To Make Chipotle Mayonnaise: Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
Nutrition Facts : Calories 149.3, Fat 8, SaturatedFat 1.1, Cholesterol 143.2, Sodium 644.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 15.7
CAJUN SKILLET SHRIMP
A Cajun shrimp recipe cooked in a cast iron skillet and served with crusted French bread. I have made this twice for my wife and I, and we both love it. Try a nice Chardonnay with the shrimp to top off the meal.
Provided by Alan Anderson
Categories Seafood Shellfish Shrimp
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium heat. Saute garlic in the hot oil until brown, about 2 minutes. Add butter, Worcestershire, lemon juice, and Cajun seasoning. Let simmer until butter has melted through, 3 to 5 minutes.
- Mix shrimp and butter mixture together in a cast iron skillet. Place in the refrigerator and allow to set for about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Remove the skillet from the refrigerator.
- Bake in the preheated oven for 10 minutes. Place the French bread into the skillet with the shrimp and continue to cook until shrimp are bright pink and bread is slightly brown on top, about 10 minutes more. Serve in the cast iron skillet and use the bread to dip up the sauce.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 66.6 g, Cholesterol 195.5 mg, Fat 15.1 g, Fiber 2.9 g, Protein 32.2 g, SaturatedFat 6.8 g, Sodium 1394.8 mg, Sugar 3.4 g
HOT CAJUN SHRIMP APPETIZER
The easiest shrimp appetizer that is a perfect blend of savory, spicy, and smoky flavors. Serve it with a crusty, buttered bread to please any shrimp-loving crowd.
Provided by thefoodieexpress
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a pan over medium heat. Add shrimp and saute for 1 to 2 minutes. Add onion powder, garlic powder, oregano, thyme, paprika, red pepper flakes, cayenne, salt, and pepper. Add water to ensure spices don't burn.
- Mix well and let the shrimp continue to cook over medium heat until shrimp are firm, 3 to 4 minutes, taking care not to overcook them. Add butter, mix well, and remove from the heat once the shrimp are cooked.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 1.9 g, Cholesterol 180.2 mg, Fat 14.2 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 220 mg, Sugar 0.5 g
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