Best 4 Vodka Dip For Shrimp Recipes

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Indulge in a culinary adventure with our remarkable collection of vodka dip recipes for shrimp, crafted to tantalize your taste buds and elevate your seafood experience. Embark on a journey of flavors, from the classic elegance of our Vodka Shrimp Cocktail Sauce to the spicy kick of our Vodka Wasabi Dip. Each recipe offers a unique blend of ingredients, promising an explosion of taste that complements the succulent shrimp perfectly. Prepare to elevate your next shrimp gathering or appetizer spread with these exceptional vodka-infused dips, guaranteed to leave a lasting impression on your guests.

Here are our top 4 tried and tested recipes!

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.

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.

TEMPURA



Tempura image

Provided by Alton Brown

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

5 ounces unbleached cake flour
5 ounces white rice flour
1 1/2 quarts vegetable oil
1 large egg, beaten
1 1/2 cups cold seltzer water
1/2 cup vodka
5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
Kosher salt
1/4 pound fresh green beans, trimmed
8 stems flat-leaf parsley
1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined
1/2 pound tilapia fillets, cut into 1-inch pieces
Ice

Steps:

  • Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
  • Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
  • Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
  • Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
  • Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.

BLOODY MARY SHRIMP



Bloody Mary Shrimp image

Provided by Shelley Wiseman

Categories     Vodka     Onion     Christmas     Cocktail Party     New Year's Eve     Horseradish     Lemon     Shrimp     Celery     Winter     Boil     Gourmet

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 13

For shrimp
1 pound medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)
For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
Equipment: Chinese soupspoons
Garnish: diced avocado (optional)

Steps:

  • Prepare shrimp:
  • Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
  • Make sauce:
  • Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
  • Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

Tips:

  • Use fresh, high-quality shrimp: Fresh shrimp will have a sweeter, more delicate flavor than frozen shrimp. If using frozen shrimp, thaw them in the refrigerator overnight or under cold running water for 30 minutes.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery. Cook the shrimp for no more than 2-3 minutes per side, or until they are pink and opaque.
  • Use a good quality vodka: The vodka in this dip adds a subtle flavor, so it's important to use a good quality vodka. Look for a vodka that is smooth and has a clean, crisp taste.
  • Serve the dip chilled: This dip is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

Vodka dip for shrimp is a delicious and easy-to-make appetizer that is perfect for any party or gathering. It's made with a combination of vodka, sour cream, mayonnaise, cocktail sauce, and horseradish. The dip is creamy, tangy, and has a little bit of a kick from the horseradish. It's perfect for dipping shrimp, but it can also be used with other seafood, such as crab or lobster.

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