Best Island Shrimp Spread Recipes

SHRIMP DIP

Steps:

• Use an electric mixer to blend the chili sauce into the cream cheese in a large mixing bowl until very smooth. Add all of the remaining ingredients, except the shrimp, and blend until well combined.
• Use a spoon to fold in the shrimp and chives, reserving a couple of tablespoons of shrimp for garnish. Cover and chill for at least an hour or two prior to serving.
• Pile the reserved shrimp in the center of the dip and serve with Ritz Crackers and celery sticks.

ISLAND QUESADILLAS WITH LIME SOUR CREAM AND PUREED MANGO DIP

Steps:

• Preheat oven to 400 degrees F.
• Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
• Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
• While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine.
• In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro.
• Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

ROASTED SHRIMP WITH THOUSAND ISLAND DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.
• For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE

Steps:

• Preheat a grill to medium heat.
• In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
• Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
• Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
• To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

ISLAND SHRIMP WRAP

Steps:

• For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside.
• For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl.
• Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside.
• Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients.

SPICY ISLAND SHRIMP

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.