Spicy Shrimp Appetizer
Two Mouth Watering Recipes - Buffalo Style and Cajun Shrimp
Just about all of our guests love a good Spicy Shrimp Appetizer and we have two of our favorites listed here.
It's difficult keeping enough of these shrimp ready for our guests. During the last Super Bowl party we hosted, I made four pounds of shrimp using these recipes. Everybody gobbled them up as soon as they hit the table.
One nice thing about shrimp is that you can serve them hot or cold. Next year I will make a big batch ahead of time and keep them in the fridge until we are ready to serve.
Spicy Buffalo Shrimp
Ingredients:
- One pound uncooked medium shrimp, deveined and peeled
- 1/2 cup of hot wing sauce (such as Texas Pete)
- 5 Tbls butter
- 2 tsp minced garlic
Preparation:
- Rinse shrimp in cool water and let drain
- Heat the butter and garlic in a large pan over medium heat until the butter has melted. You don't want the garlic to turn brown or it will taste bitter.
- Raise the heat to medium-high and add the Hot Wing Sauce, letting it get hot.
- Add the Shrimp
- Stir and cook the shrimp until they are bright pink on the outside and the meat is no longer transparent, about 4 to 5 minutes. Don't overcook or they will turn to rubber.
- Remove pan from the heat and serve.
- Serve Hot or Cold.
Cajun Shrimp
A Heavenly - Easy To Make Spicy Shrimp Appetizer
This is a traditional Peel and Eat Cajun shrimp appetizer. The flavors of butter, lemon and Old Bay seasoning combine to make a deliciously addictive sauce
They are easy to make, you can have these spicy shrimp ready to eat in 15 minutes. The shells are left on for this spicy shrimp appetizer.
Shrimp can be found at your local seafood market or you can find it frozen in bags at the grocery store. We keep an eye out for when they go on sale. Sometimes you can get shrimp for half price.
If you are buying frozen shrimp in bags, they will have a count number on them indicating the size. The lower the number on the bag the bigger they are. We like to stick with the 21-26 count. They are large and easy to peel. Another advantage is that these are already deveined. They do it right through the shell with a machine.
We always make sure to provide some good hearty bread with these shrimp. One of my favorite things about this recipe is eating a piece of bread that has been dunked into the spicy sauce. It's just soooo good.
Cajun Shrimp Recipe
Ingredients
- Two to Three pounds of shrimp (21-26 count)
- 1 Stick of Butter or Margarine
- Juice of three Lemons
- 1/2 cup Olive Oil
- 1/4 cup Worcestershire Sauce
- Salt and Pepper
- 1 Tablespoon Old Bay Seasoning
- Your favorite Hot Sauce or Powdered Spice
- A loaf of Crusty Bread for soaking up the sauce
Preparation
- Rinse Shrimp with shells still on in fresh water
- Place them in a large baking pan or dish in a single layer
- Pour lemon juice over the shrimp
- Pour on the Worcestershire Sauce
- Slice the butter into pats and lay them across the top
- Sprinkle with Salt, Pepper and Old Bay Seasoning
- Sprinkle or shake on your favorite spicy cajun seasoning to taste, some like it hotter than others.
- Place the shrimp under the broiler in your oven for about 8 to 10 minutes. You want to cook them until they are no longer gray in color but not too long or they will turn to rubber.
- Take out of oven, pour them into a bowl and serve with pieces of bread.
Provide a bowl for the shells.
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