Grilled Red Pepper Dip with Shrimp

Source: Better Homes and Gardens http://www.bhg.com


Makes 8 servings (about 1-1/2 cups dip)
Prep: 20 Minutes
Chill: 1 Hour
Grill: 15 Minutes Peppers; 9 Minutes Shrimp

Ingredients
2 pounds fresh or frozen jumbo shrimp in shells (about 32)
1 tablespoon olive oil
2 medium red sweet peppers or 16 whole green onions, trimmed
1 8-ounce carton dairy sour cream
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Directions
1. 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.

2. 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.

3. 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).


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
>
> Grilled Red Pepper Dip with Shrimp
>
> Source: Better Homes and Gardens http://www.bhg.com
>
>
> Makes 8 servings (about 1-1/2 cups dip)
> Prep: 20 Minutes
> Chill: 1 Hour
> Grill: 15 Minutes Peppers; 9 Minutes Shrimp
>
> Ingredients
> 2 pounds fresh or frozen jumbo shrimp in shells (about 32)
> 1 tablespoon olive oil
> 2 medium red sweet peppers or 16 whole green onions, trimmed
> 1 8-ounce carton dairy sour cream
> 1/4 teaspoon salt
> 1/4 teaspoon coarsely ground black pepper
>
> Directions
> 1. 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.
>
> 2. 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.
>
> 3. 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).

Is a good recipe but I dont' understand one thing:
You have said at point 2 you must put shrimps in the refrigerator for 1 or
24 hours .
Then, at point 3 you say that minced vegetables and cream must stay in the
refrigerator for 1 to 24 hours, too.
It seams that you put the vegetable cream to refrigerate separating from the
shrimps. Wouldn't be more simple and tasty if you put cream and shrimps
together in the refrigerator for those hours?

Cheers
Pandora
>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

Pandora wrote on 20 Nov 2005 in rec.food.cooking

> Is a good recipe but I dont' understand one thing:
> You have said at point 2 you must put shrimps in the refrigerator for
> 1 or
> 24 hours .
> Then, at point 3 you say that minced vegetables and cream must stay in
> the refrigerator for 1 to 24 hours, too.
> It seams that you put the vegetable cream to refrigerate separating
> from the shrimps. Wouldn't be more simple and tasty if you put cream
> and shrimps together in the refrigerator for those hours?
>
> Cheers
> Pandora
> >
> >
> > --
> > The eyes are the mirrors....
> > But the ears...Ah the ears.
> > The ears keep the hat up.
>
>

The shrimp can be cooked up to 1 day prior, also the dip can be made upto 1
day prior; is what the recipe means. So to save time you can make the
shrimp and/or the dip 1 day or several hours before eating whichever fits
your schedule best. The dip is served in a bowl and the shrimp are dipped
into the dip and then eaten (no double dipping)....they are never mixed
together, the dip is like a condiment for the shrimp. I hope I understood
and answered your concerns correctly.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Pandora wrote on 20 Nov 2005 in rec.food.cooking
>
>> Is a good recipe but I dont' understand one thing:
>> You have said at point 2 you must put shrimps in the refrigerator for
>> 1 or
>> 24 hours .
>> Then, at point 3 you say that minced vegetables and cream must stay in
>> the refrigerator for 1 to 24 hours, too.
>> It seams that you put the vegetable cream to refrigerate separating
>> from the shrimps. Wouldn't be more simple and tasty if you put cream
>> and shrimps together in the refrigerator for those hours?
>>
>> Cheers
>> Pandora
>> >
>> >
>> > --
>> > The eyes are the mirrors....
>> > But the ears...Ah the ears.
>> > The ears keep the hat up.
>>
>>
>
> The shrimp can be cooked up to 1 day prior, also the dip can be made upto
> 1
> day prior; is what the recipe means. So to save time you can make the
> shrimp and/or the dip 1 day or several hours before eating whichever fits
> your schedule best. The dip is served in a bowl and the shrimp are dipped
> into the dip and then eaten (no double dipping)....they are never mixed
> together, the dip is like a condiment for the shrimp. I hope I understood
> and answered your concerns correctly.

Oh! Yes I understood! Thank you! I love this recipe beacause I love "Shrimps
cocktail".
Shrimps cocktails sauce is made with a sort of Mayo with some ketchup and
brandy inside. You put in a larg glass some salad leaves "Lattuga romana"
and over this shrimps with sauce. It is served like an "Antipasto".
Cheers
Pando
Very Gnammy!!!!
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

Pandora wrote on 20 Nov 2005 in rec.food.cooking

>
> "Mr Libido Incognito" > ha scritto nel messaggio
> ...
> > Pandora wrote on 20 Nov 2005 in rec.food.cooking
> >
> >> Is a good recipe but I dont' understand one thing:
> >> You have said at point 2 you must put shrimps in the refrigerator
> >> for 1 or
> >> 24 hours .
> >> Then, at point 3 you say that minced vegetables and cream must stay
> >> in the refrigerator for 1 to 24 hours, too.
> >> It seams that you put the vegetable cream to refrigerate separating
> >> from the shrimps. Wouldn't be more simple and tasty if you put
> >> cream and shrimps together in the refrigerator for those hours?
> >>
> >> Cheers
> >> Pandora
> >> >
> >> >
> >> > --
> >> > The eyes are the mirrors....
> >> > But the ears...Ah the ears.
> >> > The ears keep the hat up.
> >>
> >>
> >
> > The shrimp can be cooked up to 1 day prior, also the dip can be made
> > upto 1
> > day prior; is what the recipe means. So to save time you can make
> > the shrimp and/or the dip 1 day or several hours before eating
> > whichever fits your schedule best. The dip is served in a bowl and
> > the shrimp are dipped into the dip and then eaten (no double
> > dipping)....they are never mixed together, the dip is like a
> > condiment for the shrimp. I hope I understood and answered your
> > concerns correctly.
>
> Oh! Yes I understood! Thank you! I love this recipe beacause I love
> "Shrimps cocktail".
> Shrimps cocktails sauce is made with a sort of Mayo with some ketchup
> and brandy inside. You put in a larg glass some salad leaves "Lattuga
> romana" and over this shrimps with sauce. It is served like an
> "Antipasto". Cheers
> Pando
> Very Gnammy!!!!
> >
> > --
> > The eyes are the mirrors....
> > But the ears...Ah the ears.
> > The ears keep the hat up.
>
>
>

If you decide to convert this into a shrimp with sauce kinda recipe...make
less of the sour cream dip. I feel that the recipe makes more dip than
you'd need.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Pandora wrote on 20 Nov 2005 in rec.food.cooking
>
>>
>> "Mr Libido Incognito" > ha scritto nel messaggio
>> ...
>> > Pandora wrote on 20 Nov 2005 in rec.food.cooking
>> >
>> >> Is a good recipe but I dont' understand one thing:
>> >> You have said at point 2 you must put shrimps in the refrigerator
>> >> for 1 or
>> >> 24 hours .
>> >> Then, at point 3 you say that minced vegetables and cream must stay
>> >> in the refrigerator for 1 to 24 hours, too.
>> >> It seams that you put the vegetable cream to refrigerate separating
>> >> from the shrimps. Wouldn't be more simple and tasty if you put
>> >> cream and shrimps together in the refrigerator for those hours?
>> >>
>> >> Cheers
>> >> Pandora
>> >> >
>> >> >
>> >> > --
>> >> > The eyes are the mirrors....
>> >> > But the ears...Ah the ears.
>> >> > The ears keep the hat up.
>> >>
>> >>
>> >
>> > The shrimp can be cooked up to 1 day prior, also the dip can be made
>> > upto 1
>> > day prior; is what the recipe means. So to save time you can make
>> > the shrimp and/or the dip 1 day or several hours before eating
>> > whichever fits your schedule best. The dip is served in a bowl and
>> > the shrimp are dipped into the dip and then eaten (no double
>> > dipping)....they are never mixed together, the dip is like a
>> > condiment for the shrimp. I hope I understood and answered your
>> > concerns correctly.
>>
>> Oh! Yes I understood! Thank you! I love this recipe beacause I love
>> "Shrimps cocktail".
>> Shrimps cocktails sauce is made with a sort of Mayo with some ketchup
>> and brandy inside. You put in a larg glass some salad leaves "Lattuga
>> romana" and over this shrimps with sauce. It is served like an
>> "Antipasto". Cheers
>> Pando
>> Very Gnammy!!!!
>> >
>> > --
>> > The eyes are the mirrors....
>> > But the ears...Ah the ears.
>> > The ears keep the hat up.
>>
>>
>>
>
> If you decide to convert this into a shrimp with sauce kinda recipe...make
> less of the sour cream dip. I feel that the recipe makes more dip than
> you'd need.
>
Ohhh! No problem. I will do like you say. I like sauces
Thank you
pan
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

Mr Libido Incognito wrote:

> Grilled Red Pepper Dip with Shrimp
>
> Source: Better Homes and Gardens http://www.bhg.com

Mr. Incognito:

Your post jogged a recipe loose that i though you might find
interesting.

Red pepper aioli
-------------------

1 pound new potatoes, peeled and thinly sliced

1 & 2/3 cups chicken broth

3 red bell peppers, roasted, skin, seeds and stems removed and the
peppers coarsely chopped

8 - 12 cloves garlic, peeled and coarsely chopped

juice of 2 lemons

1/3 cup EEVO

cayenne

salt

Place the potatoes and chicken broth in a saucepan.


Cook over medium heat, covered, for 15 minutes, remove the cover and
cook for another 5 -10 minutes, or until all the broth has evaporated.

Place the roasted red peppers in a processor or blender and process
until smooth.

While the potatoes are still hot, add them to the pureed pepper;
gradually add the garlic, lemon juice, and olive oil, tasting
periodically, until the desired flavour is achieved and the ingredients
are pureed.

Add cayenne and salt to taste. Cool, covered (to avoid a skin forming),
at room temperature. Refrigerate if not using immediately.
---
JL

>
>
>
> Makes 8 servings (about 1-1/2 cups dip)
> Prep: 20 Minutes
> Chill: 1 Hour
> Grill: 15 Minutes Peppers; 9 Minutes Shrimp
>
> Ingredients
> 2 pounds fresh or frozen jumbo shrimp in shells (about 32)
> 1 tablespoon olive oil
> 2 medium red sweet peppers or 16 whole green onions, trimmed
> 1 8-ounce carton dairy sour cream
> 1/4 teaspoon salt
> 1/4 teaspoon coarsely ground black pepper
>
> Directions
> 1. 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.
>
> 2. 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.
>
> 3. 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).
>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.