Vodka Dip For Shrimp Recipes

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PASTA WITH VODKA SAUCE AND SHRIMP



Pasta with Vodka Sauce and Shrimp image

It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 small to medium onion
EVOO
4 tablespoons butter
3 large cloves garlic
Salt
1 teaspoon Calabrian chili paste OR 1/2 teaspoon crushed red pepper flakes
1 cup vodka
1 can (28 ounces) Italian crushed tomatoes
A few leaves of basil, torn, plus a few to serve
1 pound penne rigate pasta
1 pound large raw shrimp, deveined and tails removed
1 lemon
1/4 cup Pernod or white vermouth
A handful flat-leaf parsley, finely chopped
1 cup heavy cream
A handful freshly grated Parmigiano-Reggiano cheese, plus some to pass at table, optional ( -- and controversial to some Italians)

Steps:

  • Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
  • Gather your ingredients.
  • Peel and finely chop the onion.
  • In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
  • Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
  • Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
  • In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
  • Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
  • Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
  • Transfer pasta to large serving bowl or to individual shallow bowls to serve.

ELEGANT SHRIMP PARMESAN



Elegant Shrimp Parmesan image

Serve these Elegant Shrimp Parmesan bites at a cocktail party or as a tasty late-night snack. Served with prosciutto-stuffed bubbling Mozzarella and vodka sauce made with cream, these shrimp bites are a true indulgence.

Provided by Bertolli

Time 30m

Yield X

Number Of Ingredients 9

1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. salt
1 lb. uncooked large shrimp, peeled and deveined
2 eggs slightly beaten
2 Tbsp. Bertolli® Cooking Olive Oil
1 jar Bertolli® Vodka Sauce 4 ounces
Mozzarella cheese stuffed with prosciutto sliced

Steps:

  • 1 Preheat oven to 400°. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated.
  • 2 Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon olive oil and shrimp.
  • 3 Evenly spread 1-1/2 cups sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with Mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.

VODKA LEMON SHRIMP



Vodka Lemon Shrimp image

Make and share this Vodka Lemon Shrimp recipe from Food.com.

Provided by Abby Girl

Categories     < 30 Mins

Time 25m

Yield 10 skewers

Number Of Ingredients 11

30 large shrimp, peeled and devined (or medium, about 1 lb)
1/2 teaspoon cornstarch
3 tablespoons sugar
1 tablespoon lemon zest, grated
1/3 cup lemon juice, fresh
1/4 cup vodka
1/4 cup olive oil
1 1/2 teaspoons ginger, minced
1 garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Soak 10 wooden skewers in cold water for 30 minutes before starting.
  • Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  • Place shrimp in a deep bowl and spoon 3 T sauce over top; toss to combine. (do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp) Set the remaining sauce aside in the saucepan.
  • Thread shrimp onto skewers, leaving space between pieces, Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  • Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers. ~ Or ~ cook the shrimp on the stovetop. Heat a large skillet over medium high heat. Saute shrimp, shaking pan for about 4 minutes or until pink and opaque.

VODKA DIP FOR SHRIMP



Vodka Dip for Shrimp image

At parties and holidays, I love to serve a glorious platter of shrimp. However, I do get tired for the same old cocktail sauce. This is elegant and different, and definitely jazzes things up a bit. I must warn you, this recipe make a lot (3-1/2 cups).

Provided by JackieOhNo

Categories     Easy

Time 4h10m

Yield 3 1/2 cups

Number Of Ingredients 9

2 cups mayonnaise
1/4 cup sour cream
3/4 cup bottled red chili sauce
1/4 teaspoon Tabasco sauce (or more to your taste)
4 teaspoons A.1. Original Sauce
2 tablespoons chives or 2 tablespoons scallions, finely chopped
fresh ground black pepper, to taste
1/3 cup vodka
cooked shrimp, for dipping

Steps:

  • Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
  • Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
  • Place dip in a serving bowl and surround with shrimp.

FRIED PASTA SHELLS WITH VODKA SAUCE DIP



Fried Pasta Shells with Vodka Sauce Dip image

When you need a crowd-pleasing party platter appetizer, here's what to make. (You're welcome!). We deep-fried pasta shells to create crisp scoops-the perfect vehicles for a creamy and tangy vodka dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 small onion, finely diced (about 1/3 cup)
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup vodka
One 28-ounce can crushed tomatoes
2/3 cup heavy cream
1/2 cup freshly grated Parmesan (about 1.5 ounces)
5 fresh basil leaves, sliced into chiffonade, plus more for serving
Kosher salt
Two 12-ounce boxes pasta shells
Canola oil, for frying
1/3 cup freshly grated Parmesan (about 1 ounce)

Steps:

  • For the dipping sauce: Melt the butter with the olive oil in a large high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and crushed tomatoes. Return the skillet to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
  • For the pasta shells: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain in a colander, then spread the shells on a paper towel-lined baking sheet to absorb excess water.
  • Add enough canola oil to come about 2 inches up the sides of a Dutch oven or a heavy-bottomed pot. Heat over medium-high heat until the oil reaches a temperature of 375 degrees F on an instant-read thermometer. Fry the pasta shells in batches, about 3 minutes each, using a spider or slotted spoon to rotate the shells halfway through. When golden brown and crisp, remove from the oil and let drain on a rimmed baking sheet fitted with a wire rack.
  • Pile the fried shells on a platter and shower with the Parmesan. Serve the warm dipping sauce garnished with additional torn basil on the side.

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