PEEL-AND-EAT HOT PEPPER SHRIMP
Provided by Virginia Burke
Categories Onion Appetizer Super Bowl Low Fat Low Cal Shrimp Hot Pepper Thyme Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
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.
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.
NO FUSS PEEL N'EAT SHRIMP
Provided by Sunny Anderson
Categories appetizer
Time 27m
Yield 4 to 6 as appetizer
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
PEEL-AND-EAT PEPPER SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F.
- For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
- For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
- Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.
JAMAICAN PEEL AND EAT SHRIMP
This traditionalJamaican dish gets its phenomenal heat from Scotch Bonnet peppers.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together all of the ingredients in a medium saucepan. Add 1 tablespoon water. Cover; cook over high heat, stirring occasionally, 5 minutes. Let cool slightly. Serve with an empty bowl for shells.
PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE
If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.
Provided by Kittencalrecipezazz
Categories Creole
Time 16m
Yield 28 shrimp
Number Of Ingredients 12
Steps:
- In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
- Add in the unpeeled, uncooked shrimp and toss to coat.
- In a large skillet melt 4 tablespoons butter over medium heat.
- Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
- Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
- Add in remaining 4 tablespoon butter and stir until melted.
- Transfer the shrimp to a large bowl.
- Pour sauce from skillet over the shrimp and serve.
Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4
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