Hot Shrimp Curry Dip Recipes

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CURRIED SHRIMP AND CHUTNEY DIP



Curried Shrimp and Chutney Dip image

Found the original recipe in an older Gourmet magazine but have made a few changes along the way. Makes a lot and can be halved. Also it can be made 1 day ahead. Gets very positive comments from guests!!! enjoy

Provided by waynejohn1234

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 7

1 lb medium shrimp (cooked and chopped)
8 ounces cream cheese, softened
1/3 cup chutney (chop big pieces)
1/2 tablespoon curry powder (I use med. hot)
2 small garlic cloves, crushed
1/2 cup sour cream
1/4 teaspoon salt (to taste)

Steps:

  • Stir together cream cheese, chutney, curry powder and garlic until smooth.
  • Stir in shrimp, sour cream and salt (if used).
  • Store in fridge.
  • Serve with melba crackers or pumpernickle bread.

Nutrition Facts : Calories 769.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 495.6, Sodium 994.7, Carbohydrate 9.4, Fiber 0.6, Sugar 0.4, Protein 57

CURRY SHRIMP DIP



Curry Shrimp Dip image

For those of you who love the taste of curry. I'm not sure where I got this recipe from. It's on an old 3 x 5 index card.

Provided by GrandmaG

Categories     < 15 Mins

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

2 (3 ounce) packages cream cheese, softened
1/4 cup evaporated milk (I use the Pet brand for this recipe I like the flavor better)
2 tablespoons lemon juice (fresh no subs.)
1 tablespoon grated onion (very fine)
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon curry powder
10 ounces shrimp, cooked and deveined finely chopped (I use fresh shrimp and I boil the shrimp in water, 1 teaspoon butter and a dash of garlic powder. Ho)

Steps:

  • Mix all the ingredients in a 1 1/2 quart bowl until smooth.
  • Cover and chill overnight allowing the flavors to blend.
  • Serve with your favorite crackers.

Nutrition Facts : Calories 393.9, Fat 26.9, SaturatedFat 16.4, Cholesterol 302.9, Sodium 781.4, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 30.7

SPICY SHRIMP DIP



Spicy Shrimp Dip image

Turn up the heat by keeping the seeds in the chiles. And if you're using precooked shrimp, omit step 1 -- just peel and chop them, then add them in step 2.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 9

1 pound shell-on medium shrimp
12 ounces cream cheese
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
2 to 3 serrano chiles, seeds removed, minced (1/4 cup)
1/4 cup packed cilantro leaves, finely chopped
Kosher salt and freshly ground pepper
1/2 cup panko, toasted
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees. In a medium saucepan, bring 3 inches of water to a simmer. Add shrimp and cook until pink and opaque, about 1 minute, 30 seconds. Immediately transfer to a colander and run under cold water to stop cooking. Peel and devein, pat dry, and chop.
  • In a bowl, whisk together cream cheese, mayonnaise, and lime juice until smooth. Fold in shrimp, chiles, and 4 teaspoons cilantro. Season with salt and pepper.
  • Transfer mixture to a 1-quart baking dish. Toss panko with remaining cilantro and oil; sprinkle evenly over dip. Bake until heated through, about 15 minutes. Let cool 5 minutes; serve.

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