GRILLED RED PEPPER DIP WITH SHRIMP
The sauce for this easy shrimp appetizer can also be used with grilled fish or chicken.
Provided by BHG Test Kitchen
Time 1h50m
Number Of Ingredients 6
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp onto eight 8-inch skewers, leaving 1/4-inch space between pieces (you should have 3 to 4 shrimp per skewer). Brush lightly with some of the olive oil; set aside.
- Lightly brush sweet peppers or onions with remaining olive oil. For a charcoal grill, grill shrimp skewers and vegetables on the rack of an uncovered grill directly over medium coals. Grill shrimp for 9 to 11 minutes or until shrimp turn opaque, turning once halfway through; grill peppers for 15 minutes or until charred, turning occasionally. Grill onions about 5 minutes or until limp and slightly charred, turning once halfway through. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers or onions, and shrimp directly over heat. Cover and grill as above.) Wrap peppers in foil and let stand about 15 minutes or until cool and skin loosens. Remove stems and seeds from peppers. Using a sharp paring knife, peel peppers. Place shrimp skewers on a tray; cover and chill in the refrigerator 1 to 24 hours.
- In a blender or food processor combine peppers or onions, sour cream, salt, and black pepper. Cover and blend or process with a few on/off turns to coarsely chop the mixture. Transfer to a small bowl. (Or, coarsely chop the vegetables. In a small bowl stir together the sour cream, vegetables, salt, and black pepper.) Cover and chill in the refrigerator 1 to 24 hours. Serve dip with shrimp on skewers. Makes 8 servings (about 1-1/2 cups dip).
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Cholesterol 142 mg, Protein 19 g, SaturatedFat 4 g, Sodium 218 mg, Fat 9 g, ServingSize 1-1/2 cups dip, UnsaturatedFat 0 g
HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
- In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
SHRIMP WITH RED AND YELLOW PEPPERS
Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.
Provided by MarraMamba
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
- In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
- Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
- Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY SHRIMP DIP
Colorful, crunchy red pepper bites are a nice complement to the creamy, lightly seasoned shrimp dip.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 32
Number Of Ingredients 8
Steps:
- In small bowl, mix cream cheese, milk and lemon-herb seasoning; beat until smooth. Add shrimp, green onion and bell pepper; mix well.
- Scoop into red bell pepper pieces. Cover and refrigerate until serving time. Just before serving, top with parsley leaf.
Nutrition Facts : Calories 25, Carbohydrate 0 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving (2 Tablespoons Dip and 1 Piece Red Bell Pepper), Sodium 80 mg, Sugar 0 g, TransFat 0 g
GRILLED RED PEPPER DIP
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. -Donna Alwine, Bloomington, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-3/4 cups.
Number Of Ingredients 10
Steps:
- Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.
Nutrition Facts : Calories 127 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP
To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.
Provided by Food Network
Categories appetizer
Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.
SNAPPY RED BELL PEPPER DIP WITH SHRIMP
Categories Condiment/Spread Food Processor Tomato No-Cook Cocktail Party Buffet Cream Cheese Shrimp Bell Pepper Chill Jalapeño Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- With machine running, drop garlic cloves through feed tube of processor; chop finely. Add roasted peppers with their juices; purée until almost smooth. Add cream cheese and cumin; blend until smooth. Transfer to medium bowl. Mix in tomato, onions and jalapeño. Season with salt and pepper. Cover and refrigerate at least 4 hours and up to 2 days. Rewhisk before serving. Place dip in center of platter. Surround with shrimp and serve.
EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD
Provided by Eddie Jackson
Time 40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
- Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
- Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
- Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
- To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.
SHRIMP AND ROASTED RED PEPPERS
Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens.
Provided by Chef PotPie
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
- Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
- Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
ROASTED RED PEPPER DIP II
Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Spicy
Time 2h10m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 1.1 g, Cholesterol 6.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 205.6 mg, Sugar 0.1 g
CREAMY RED PEPPER DIP
This flavorful dip looks so pretty served in sweet yellow pepper halves. It's great with fresh veggies.-Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a food processor, process garlic until minced. Add the cream cheese, red peppers, onions, lemon juice and cumin; cover and process until smooth. Spoon into pepper halves. Serve with vegetables.
Nutrition Facts :
ROASTED RED PEPPER DIP I
An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!
Provided by MILKY_WAY87
Categories Appetizers and Snacks Spicy
Time 4h45m
Yield 32
Number Of Ingredients 11
Steps:
- In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
- Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 g
RED PEPPER SHRIMP BISQUE
We cook this up in no time for a rich lunch or as a luxurious first course for a steak and salad dinner. -Stephanie Buttars, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly. , Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.
Nutrition Facts :
RED BELL PEPPER DIP
Make and share this Red Bell Pepper Dip recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender or food processor and blend until smooth.
- Chill for at least 2 hours and serve with tostados or tortilla chips.
SWEET RED BELL PEPPER DIP
Make and share this Sweet Red Bell Pepper Dip recipe from Food.com.
Provided by GoodGrubCook
Categories Peppers
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Put diced peppers and vinegar in blender and pulse until smooth. Place in sauce pan, add sugar and salt. Simmer uncovered over low heat for 1 hr or unitl the consistancy of applesauce. Allow to cool slightly and pour half over each of 2 blocks of 8 oz of cream cheese.
Nutrition Facts : Calories 190.1, Fat 13.3, SaturatedFat 8.3, Cholesterol 41.6, Sodium 209.9, Carbohydrate 15.4, Fiber 0.6, Sugar 13.8, Protein 3.1
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
BELL PEPPER DIP
One of my own creations with a technique that is a nice substitute (especially in hot weather) for roasted peppers. Cooked and uncooked versions to be used as an appetizer, condiment, sauce booster, marinade. Quick, easy, delicious and versatile!
Provided by Shirl J 831
Categories Spreads
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Uncooked Version: Cut peppers, garlic and onions for easy blending.
- Add olive oil and seasonings to blender and puree.
- (You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.
- Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.
- Cube or dice peppers and onion and chop garlic.
- Heat olive oil, onion and garlic in saute pan until just beginning to brown.
- Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
- Place contents in a blender or food processor and puree.
- Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
- Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.
- Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
- To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.
- Refrigeration keeps dish approximately 4 days.
Nutrition Facts : Calories 229.1, Fat 14.4, SaturatedFat 2, Sodium 11.4, Carbohydrate 25.3, Fiber 5, Sugar 6.3, Protein 3.9
QUICKY AND EASY SHRIMP DIP
My mom serves this appetizer every Thanksgiving with fresh cut carrots, cauliflower, celery, and red peppers!
Provided by Golda Szydlowski
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Yield 32
Number Of Ingredients 4
Steps:
- In a mixing bowl, blend together the shrimp, cream cheese, sour cream and chili sauce. Season to taste with salt and ground pepper, serve with favorite crackers.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 2.7 g, Cholesterol 135.5 mg, Fat 18.1 g, Protein 12.8 g, SaturatedFat 11.2 g, Sodium 227.3 mg, Sugar 0.1 g
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