Tag: Shrimp

Hot and Spicy Buffalo Shrimp Dip

Move over buffalo wings, this hot and cheesy shrimp dip will have everyone going back for more!

Superbowl Sunday is just a few days away! I have tons of skinny appetizer recipes^[1] you can make, but I wanted to add one more, because quite honestly, what’s football without the buffalo dip!

This was inspired by my Buffalo Chicken Dip^[2], I wanted to try a shrimp version topped with melted cheese, and we loved how it turned out!

Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!

Hot and Spicy Buffalo Shrimp Dip
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg

Ingredients:

Directions:

Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.

Combine the first 5 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish.

Bake in the oven until hot, about 20-25 minutes.

Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.

Makes about 3 cups.

References

^{^} skinny appetizer recipes (www.gordon-ramsay-recipe.com)
^{^} Buffalo Chicken Dip (www.gordon-ramsay-recipe.com)

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23 Skinny Appetizer Recipes

House parties, finger foods, champagne – many of us will be ringing in the New Year at a house party, spending it with close friends or family.

When sit down dinners are too formal, I love finger foods – something you can prep ahead then heat just before serving. I went through my recipes and picked out some favorites that would be perfect if you are hosting a New Year’s party. Some served cold, others hot, a perfect combination to make any table proud.

Bacon Wrapped Chicken Bites^[1]

Hot Spinach Artichoke Dip^[2]

Skinny Coconut Shrimp^[3]

Spinach and Bacon Stuffed Mushrooms^[4]

References

^{^} Bacon Wrapped Chicken Bites (www.gordon-ramsay-recipe.com)
^{^} Hot Spinach Artichoke Dip (www.gordon-ramsay-recipe.com)
^{^} Skinny Coconut Shrimp (www.gordon-ramsay-recipe.com)
^{^} Spinach and Bacon Stuffed Mushrooms (www.gordon-ramsay-recipe.com)

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Shrimp Ceviche Cocktail

Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!

Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime
juice… and sometimes I add a serrano pepper for zing. Served in
martini glasses, it’s the perfect appetizer for any special occasion and
perfect for the Holidays.

I do have a few variations of this, zesty lime shrimp^[1]
can be served as a side dish, but I wanted this to be more of a
cocktail appetizer. You can easily make this ahead, but I would add the
avocados right before serving so they don’t get brown.

If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad^[2] in a trifle dish is quite impressive and delicious.

Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.

Shrimp Ceviche Cocktail
gordon-ramsay-recipe.com
Servings: 9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories: 100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg (without salt)

Ingredients:

1/4 cup chopped red onion
2 small limes, squeezed
1 tsp olive oil
1 lb large cooked shrimp, peeled and deveined*
1 medium hass avocado, diced into chunks
1 medium tomato, diced
1 cup diced English cucumber, not peeled
1 serrano pepper, seeds removed and minced
2 tbsp chopped cilantro, plus more for garnish
salt and fresh black pepper to taste
1 lime cut into wedges for serving
2 1/4 cups shredded iceberg lettuce

Directions:

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.

References

^{^} zesty lime shrimp (www.gordon-ramsay-recipe.com)
^{^} Mexican Shrimp Cobb Salad (www.gordon-ramsay-recipe.com)