Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chili Crisp Shrimp Dip
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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 71 mg
- Sodium
- 222 mg
This hot commodity has become a staple in many kitchens because it tastes great on pretty much everything (seriously, try it on ice cream sometime). Most fans use the intense flavorful oil and crunchy bits of fried chiles as a topping. The condiment is equally magical as an ingredient in marinades, sauces and dips like this one.
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 71 mg
- Sodium
- 222 mg
Ingredients
Directions
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the shrimp and season with salt. Cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir in 1 tablespoon chili crisp and remove to a bowl to cool completely.
- Combine the cream cheese, mayonnaise, sour cream, chili sauce, vinegar, ginger, garlic and remaining 2 tablespoons chili crisp in a food processor; puree until smooth. Transfer to a bowl and fold in the cooled shrimp and the cilantro. Refrigerate until chilled, at least 1 hour or overnight.
- Transfer the dip to a serving bowl. Drizzle with chili crisp and sprinkle with cilantro. Serve with crudites and/or rice crackers.
Cook’s Note
Give the chili crisp a good stir before you use it so you get some oil along with the crispy bits.
