I am delighted to be sharing today’s recipe using Sabra’s products, a company that I admire and whose products regularly land in my grocery cart. Have you seen their line of flavored Greek yogurts? If you haven’t, you need to run to the store NOW. They are incredible – a fraction of the fat and loaded with flavor making them a delicious and healthier option.
We are football-loving family and are very excited that the Super Bowl is being held in San Francisco! It’s been many years since the last time we had it in the Bay Area and everyone is buzzing with anticipation. It is going to be a wild couple of weeks ~ almost too much fun to believe! And with parties happening in nearly every home, we’re going to need snack foods. Today’s recipe is a wonderful addition to your table laden with food!
I love to serve shrimp at parties – people can’t get enough of them and everyone’s eyes light up when they see them on the buffet. Today’s version features Sabra’s Farmer’s Ranch Greek Yogurt Dip – it tastes just like the ranch dip you love but with 75% less fat and 60% fewer calories per serving!
I used the Farmer’s Ranch as a marinade for the shrimp and also as a dip to serve with the cooked shrimp. This is the easiest recipe because Sabra’s Greek Yogurt Dips are packed with so much flavor, they make everything taste good! It was such a treat and there wasn’t one left on the platter! I also put out Sabra’s Guacamole (they have both classic and spicy versions) and Hummus which everyone loves, and you can dip the shrimp in both of them too!
I like to serve these hot off the grill, but you can make them ahead, refrigerate (covered), and serve at cool room temperature if that is easier for you. Because they come together in no time, you can have all the components ready to go, and whip these up just before your guests arrive or during half time – just be sure to have a TV close at hand so you don’t miss any of the commercials!
There are so many ways to serve these. They are absolutely delicious simply dunked in the dipping sauce and devoured. You can turn them into a quesadilla with melted cheese between two tortillas and topped with some of Sabra’s guacamole and salsa. If you love the flavors of the Northeast, slide them onto a lightly toasted buttered hot dog or hoagie roll, drizzle with the dipping sauce, and you’ve got a new take on the classic lobster roll.
If you are looking for a lower calorie option, use thick cut slices of cucumber as the base. Put a small dollop of the sauce on the cucumber, then top with a shrimp. Serve with extra sauce for dipping. Those folks watching their weight will thank you for an indulgence they can enjoy while avoiding the common fried options. Plus it is gluten-free!
Just in time for game day, Sabra, the official dip sponsor of Super Bowl 50, has teamed up with Stacy’s to give you their Buy, Snap, Score promotion – buy Sabra and Stacy’s products together before 2/15/16 to score a $5 gift card!
Get to the store before Feb 15th to get your gift card and your favorite Sabra and Stacy’s products! And be sure to check out the whole line of Sabra products while you’re there … Hummus, Salsa, Guacamole, and Greek Yogurt Dips. Your entertaining just got a whole lot easier!
I can’t wait for Super Bowl Sunday and you know our home will be filled with wonderful snacks to enjoy all day long! How about you? What will you be serving? I’m sure it will be delicious – Enjoy!!
Jane’s Tips and Hints:
Labeling shrimp by a title (jumbo or medium) is arbitrary and up to the fishmonger, whereas using the count is specific and will give you the same results each time. Asking your fishmonger for a pound of 31/35’s will also tell them that you know what you are looking for and they will often bring out the best products for you.
Using squared skewers helps reduce the food from spinning when you turn it over. For shrimp, always skewer through the curled shrimp just above the tail and into the meatier end. Having it skewered in two places helps guarantee the shrimp will not spin when you turn them.
All of Sabra’s products are gluten-free making them a wonderful foundation for your Super Bowl foods! If you are serving non gluten-free foods along with gluten-free, make sure that they are nowhere near each other on your buffet. You don’t want someone accidentally dipping a regular chip in the GF dips. For the safest solution, pull some of the gluten-free food aside before you put it out on the buffet and serve it in individual bowl and plates. Your friends with celiac will thank you!
- 1/4 cup Sabra Ranch Greek Yogurt Sauce
- 2 tbsp dry white wine or dry vermouth
- 1 tsp freshly squeezed lemon juice
- 24 pieces (about 1 lb) 21/25 or jumbo shrimp, peeled and deveined
- Paprika, for garnishing
- Chopped fresh cilantro or parsley, for garnishing
- Dipping Sauce
- 1/4 cup Sabra Ranch Greek Yogurt Sauce
- 1/2 to tsp chipotle en adobo sauce or other hot chile sauce, to taste (see Note)
- Marinate the Shrimp: In a small bowl, whisk together the Greek yogurt sauce, white wine, and lemon zest. Rinse and pat the shrimp dry with paper towels. Transfer the shrimp to a resealable plastic bag; pour the yogurt/wine mixture over the top. Seal the top, pressing out most of the air, and gently massage the shrimp until each piece is completely coated with the sauce. Place in the refrigerator for 15 to 20 minutes.
- While the shrimp are marinating, chop the herbs; set aside. In a small bowl, stir together the dipping sauce ingredients, cover, set aside until serving time. Refrigerate if you are making this ahead.
- Cook the Shrimp: Preheat your outdoor grill, indoor broiler, or stovetop griddle on High. Because the shrimp cook so quickly, you want to sear the outside immediately when the shrimp hit the heat.
- Remove the shrimp from the marinade and pat off any excess; discard marinade. Thread 4 to 6 shrimp on each metal skewer, (see Jane's Tips and Hints above), leaving a little space between them so they will cook all the way through. Try to get similar sized shrimp on the same skewer so they will cook evenly.
- Place on the hot grill, under the preheated broiler, or on the hot griddle, and cook about 1 to 2 minutes on each side, just until the shrimp are opaque and have turned pink. Remove them from the heat and let them rest about 2 minutes to finish cooking through. Sprinkle each skewer with a little paprika and cilantro or parsley.
- To Serve:
- - You can eat the shrimp by sliding them off the skewers and simply dipping them in the chipotle sauce - the perfect finger food.
- - For a fun game day option, roll the shrimp in tortillas with some Sabra salsa and a dollop of guacamole, and serve the dipping sauce on the side.
- - Or you can slide the shrimp onto buttered hoagie rolls drizzled with the sauce for a different take on the classic lobster roll.
- - If you want a slightly fancier presentation, serve each cooked shrimp on a thick slice of cucumber - it reduces the calories and adds a beautiful crunch to each bite.
- To Make Ahead: If you want to serve the shrimp hot, prepare all the components, place in separate containers and cover; refrigerate until about 30 minutes before serving. Do Not marinate the shrimp until right before you want to serve. If you are serving the shrimp at room temperature, you can prepare and cook them up to an hour ahead. Store, covered, in the refrigerator. Remove 30 minutes before serving to warm up slightly.
- Yield: 4 servings
- NOTE: Chipotle will add a smoky heat that complements the flavors of the grill. For smokiness without heat, use smoked paprika. If you want pure chile flavor without heat or smoke, you can use ancho chile powder. If your crowd loves spicy foods, you can combine the chipotle with Sriracha or your favorite hot sauce and pass more at the table for the ones with asbestos mouths to enjoy.
Here are some more Sabra appetizer recipes from other talented bloggers!
- Spinach & Artichoke Hummus Pull-Apart Bread from Carrie of Poet in the Pantry
- 7-Layer Greek Cups from Laura of Momables
- Queso with Sabra Pico de Gallo from Debra and Rod of Smith Bites
- Taco Pizza Roll Ups from Carla of Chocolate Moosey
- Creamy Tuna Cucumber Boats with Guacamole from Olga of Mango & Tomato
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