Spicy Shrimp Sun Dried Tomato Dip Recipe 435 Food

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP

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.

SHRIMP WITH SUN-DRIED-TOMATO BARBECUE SAUCE

Steps:

• Preheat oven to 425.
• Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender. Blend to a coarse puree.
• In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and black pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine.
• Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.

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

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.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

SPICY CAJUN DIP

Steps:

• In small bowl, pour 1 cup boiling water over tomatoes.
• let stand at room temperature 5-10 minutes.
• Drain and chop tomatoes.
• meanwhile, in another small bowl, combine cream cheese, yogurt and chili sauce.
• mix well.
• Add tomatoes and all remaining ingredients; mix well.
• refrigerate till serving time.
• Just before serving; stir dip.
• serve with cut up fresh veggies or garlic flavored bagel crisps.

SPICY TOMATO DIP

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.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

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.

SUN-DRIED TOMATO DIP

Steps:

• Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

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.