Tailgate Peel And Eat Shrimp With Texas Tequila Mayo Dip Food

PEEL-AND-EAT PEPPER SHRIMP

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.

NO FUSS PEEL N'EAT SHRIMP

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 SHRIMP WITH SPICY CREOLE SAUCE

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.

PEEL-AND-EAT SHRIMP

Steps:

• In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

TEQUILA SHRIMP WITH DRIED TOMATO MAYO

Steps:

• Thaw shrimp, if froxen.
• In a large saucepan, cook shrimp, uncovered in boiling, lightly salted water for 2-3 minutes or until shrimp turn opaque, then drain.
• Rinse under cold water, and drain again.
• Place shrimp in a heavy plastic bag set in a shallow dish.
• FOR MARINADE:.
• In a bowl, combine tequila, onion, lime juice, the 2 tablespoons parsley, and olive oil.
• Pour marinade over shrimp, and seal bag.
• Marinade for 2 hours, turning occasionally.
• FOR MAYONNAISE MIXTURE:.
• In a small bowl, cover dried tomatoes with boiling water, and let stand for 5 minutes.
• Drain well.
• Finely chop tomatoes.
• In a small bowl, combine chopped tomatoes, mayonnaise, the 1 tablespoon parsley, milk, garlic, and salt.
• Transfer to a serving bowl, cover and chill for 2 hours.
• TO SERVE:.
• Drain shrimp, and discard marinade.
• Transfer to a serving bowl.
• Place serving bowl in a larger serving bowl filled with crushed ice.
• Serve with mayonnaise mixture, and lime wedges.