Recipes and Cooking BBQ & Grilling Grilled Vegetables Grilled Red Pepper Dip with Shrimp 5.0 (2) Add your rating & review The sauce for this easy shrimp appetizer can also be used with grilled fish or chicken. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Chill Time: 1 hrs Grill Time: 15 mins Stand Time: 15 mins Total Time: 1 hrs 50 mins Servings: 8 Yield: 1-1/2 cups dip Jump to Nutrition Facts Ingredients 2 pound fresh or frozen jumbo shrimp in shells (about 32) 1 tablespoon olive oil 2 medium red sweet peppers or 16 whole green onions, trimmed 1 8 ounce carton dairy sour cream ¼ teaspoon salt ¼ teaspoon coarsely ground black pepper Directions Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp onto eight 8-inch skewers, leaving 1/4-inch space between pieces (you should have 3 to 4 shrimp per skewer). Brush lightly with some of the olive oil; set aside. Lightly brush sweet peppers or onions with remaining olive oil. For a charcoal grill, grill shrimp skewers and vegetables on the rack of an uncovered grill directly over medium coals. Grill shrimp for 9 to 11 minutes or until shrimp turn opaque, turning once halfway through; grill peppers for 15 minutes or until charred, turning occasionally. Grill onions about 5 minutes or until limp and slightly charred, turning once halfway through. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers or onions, and shrimp directly over heat. Cover and grill as above.) Wrap peppers in foil and let stand about 15 minutes or until cool and skin loosens. Remove stems and seeds from peppers. Using a sharp paring knife, peel peppers. Place shrimp skewers on a tray; cover and chill in the refrigerator 1 to 24 hours. In a blender or food processor combine peppers or onions, sour cream, salt, and black pepper. Cover and blend or process with a few on/off turns to coarsely chop the mixture. Transfer to a small bowl. (Or, coarsely chop the vegetables. In a small bowl stir together the sour cream, vegetables, salt, and black pepper.) Cover and chill in the refrigerator 1 to 24 hours. Serve dip with shrimp on skewers. Makes 8 servings (about 1-1/2 cups dip). Rate it Print Nutrition Facts (per serving) 176 Calories 9g Fat 4g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 176 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 142mg 47% Sodium 218mg 9% Total Carbohydrate 4g 1% Protein 19g Vitamin C 76.2mg 381% Calcium 101mg 8% Iron 2.5mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.