Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Spicy Shrimp With Creamy Tarator Dip

Garlicky shrimp lightly seared with dash of red pepper and plunged into a creamy lemony and sumac tarator (Tahini) dip is a quick and easy party pleaser.

Spicy Shrimp and Creamy Tarator Dip / http://bamskitchen.com

Spicy Shrimp with Creamy Tarator Dip is an appetizer that is big on flavors and low on effort. I just love how the perfectly cooked shrimp just crunch when you bite into them. The shrimp are juicy and sweet and slightly spicy and a great contrast to the creamy and tangy tarator (tahini) dip. It is like a party for your mouth and for your home. Your guests are going to love this delicious little hot appetizer and you are going to love how fast this number comes together.  In about 15 little minutes ,with only 8 little ingredients, this could wow your guests too.

Even more to love is the fact that many of the items for the Spicy Shrimp with Creamy Tarator Dip are in your pantry or freezer, right now. I always love having a bag of frozen shrimp in the freezer around the holiday time.  It is so easy to throw together a shrimp cocktail or even a healthy Asian Stir fry to counter act all the times you have been naughty with your eating habits over the holiday season. (Just saying....hmmm)

Spicy Shrimp and Creamy Tarator Dip / http://bamskitchen.com

This Spicy Shrimp with Creamy Tarator Dip is low in carbs, paleo friendly, diabetic friendly, gluten-free, dairy-free and egg-free so it ticks all the boxes for the guests coming my way this holiday season. If you need a vegan option, just chop up fresh assorted veggies on the side and you can please everyone.

Another reason you will love this quick and easy appetizer is that you can make the Tarator (Tahini) dip in advance and keep in the refrigerator for up to 3 days. You may need to thin out the Tarator (Tahini) dip with a little extra water or lemon juice before serving. Then on the day you want to serve your Spicy Shrimp with Creamy Tarator Dip, just thaw your shrimp under a little running water for a couple of minutes and cook and you are done!

Spicy Shrimp and Creamy Tarator Dip / http://bamskitchen.com

Tahini is paste made from sesame seeds and is used in many Mediterranean and Middle Eastern dishes and is generally made from white sesame seeds. We often use black sesame paste in many Asian dishes and desserts and really the taste would be relatively the same but the light-colored tahini looks so delicious with the succulent shrimp. I used an organic dark tahini paste for this recipe and generally this condiment can be found in health food stores. Not only is tahini delicious, some may even call it an acquired taste but it high in magnesium, thiamine, phosphorus, calcium and iron.

When you mix delicious tahini with garlic, lemon, salt and parsley and a little water to loosen in the food processor it become an amazing tasty sauce called Tarator and it can be used on so many dishes like roasted vegetables, on noodles, salads on sandwiches or wherever your heart fancies. I added a little sumac spice to give it a little- POW! Wham! Sumac just dazzles your taste buds.

If you a looking for a new spice to brighten up the new year, then sumac is it. Sumac is dark red and gives your recipes a lemony and sour sparkle to dishes and is also high in antioxidants.

Spicy Shrimp and Creamy Tarator Dip / http://bamskitchen.com

Can you believe how the time is flying? Seriously it just seemed like yesterday was the first day of school and now here we are just a couple of weeks into the next set of holidays.

It is so good to be back and I certainly missed all of you! I just came back from visiting family and friends in Michigan. My visits always seem way too short and never enough time to see everyone or spend enough time with the ones you love. My parents are the cutest little couple ever with mom who is 89 and dad who is 91 going on 16. We had loads of fun, cooked a ton and went back into time without internet for over 3.5 weeks. Yes, you heard me right. NO Internet!!!

Goodness...we have evolved for the better or the worse, I do not know. Without internet, I found myself looking up businesses in the phone book or yellow pages. I had to use the telephone more to call and ask questions and talk to a real person and not be fed data by Google. I also had to stop and interact with people to ask questions and was greeted with warm smiles and happy answers. I had to communicate, I had to interact to seek out new information.

I think that even though we all adore google but how much of that information will we retain. We remember by doing and interacting and sparking your memory. For just a while, it felt good to unplug and reconnect with others in the way we did before the time of the internet.

Thanks for visiting while I was away and looking forward to catching up with all of you very soon. If you like shrimp appetizers you may also like to try our Gluten-Free Thai Shrimp Pancakes, Shrimp Boats with Pickled Radish or Shrimp Bundles with Thai Basil Dipping Sauce.

Spicy Shrimp with Creamy Tarator Dip / http://bamskitchen.com

WHAT’s FOR DINNER?

NEVER MISS A RECIPE

  • We hate SPAM and promise to keep your email address safe.

Spicy Shrimp With Creamy Tarator Dip

By HWC Magazine  , , , , , ,

December 17, 2015

Garlicky shrimp lightly seared with dash of red pepper and plunged into a creamy lemony and sumac tarator (Tahini) dip is a quick and easy party pleaser.

  • Cook: 15 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

Tarator (Tahini) Dip

tahini - 1/2 cup

garlic - 1 clove, peeled

lemon juice - 3-4 tablespoons or to taste

water - 1/4 cup to 1/3 cup or as needed to create desired consistency

salt - 1/2 teaspoon or to taste

sumac - 1/2 teaspoon

parsley - 1/8 cup roughly chopped

Spicy Shrimp

olive oil - 1 tablespoon

garlic - 1 clove, chopped

shrimp - 1 pound, peeled, deveined, raw but tails left on

red cayenne pepper - 1/8 teaspoon or to taste for desired heat

salt and pepper - to taste

Directions

1In a food processor, add tahini paste, garlic, lemon juice, water, salt and sumac spice and pulse until smooth consistency. You amy need to add more water to achieve your preferred consistency. I like mine more on the thick side so it sticks to the shrimp. Taste and adjust seasonings as desired. Add the parley to the tarator mixture in the food processor and pulse until chopped and well mixed. Set aside. The tarator dip can be made up to 3 days in advance and kept in the refrigerator until ready for use.

2In a frying pan, add your oil and add your chopped garlic and saute until aromatic. Add your shrimp, red cayenne pepper and salt and pepper and stir. Cook shrimp for only about 2-3 minutes over medium-high heat or until the shrimp are no longer translucent. Do Not Overcook the shrimp!

3Serve your spicy shrimp hot from the pan with tarator dip and enjoy!

00:00
Simple Share Buttons