br>Add the can of baby shrimp with liquid.
Gently stir
Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
Pat cucumber dry with paper towels.
Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
Repeat for remaining sandwiches.
hicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if
Add lemon zest and shrimp and heat shrimp through, another minute or
Thaw and thoroughly rinse baby shrimp.
Squeeze in a paper towel and set aside.
Cook macaroni according to package directions.
Rinse and drain.
Toss macaroni with clear Italian salad dressing, just enough to keep it from sticking together. Steam carrots and broccoli until slightly tender.
Toss macaroni, egg, carrots, broccoli and onion together.
Add baby shrimp.
he olive oil. Add the baby shrimp and red pepper. Cook for
OTE #1).
Stir in shrimp, sherry, lemon juice + hot pepper
Split eggs lengthwise.
Mix mayonnaise, mustard, chopped olives and shrimp with the egg yolks.
Stuff egg whites with this mixture. Garnish with baby shrimp and green olive slices.
Serves 6.
Chop the green onions and the baby shrimp real fine.
Mix the remaining ingredients with the onions and shrimp and chill.
This dip is real good served with Fritos.
Mix first 5 ingredients well.
Then put in and fold in one can drained (6 ounce) baby shrimp.
Form in a ball in aluminum paper. Put in freezer and take out 2 hours before serving.
Can be stored in freezer 2 weeks.
Serve with crackers.
Spread softened cream cheese on a pizza pan or platter.
Pour chili sauce over cream cheese. Scatter chopped green pepper and baby shrimp over chili sauce.
Chill.
Serve with a variety of snack crackers.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Blend well and spread in pie pan all ingredients, except shrimp and chili sauce.
Cover with 1/2 bottle chili or cocktail sauce and crumble baby shrimp over top.
Refrigerate and serve with crackers.
Place
cream
cheese
in
1
quart
baking dish.
Heat, uncovered, in
microwave, using Medium, Slow cook or 50% power for approximately
5
minutes
or until well melted.
Stir one time during
cooking.
Stir
in
soup, onions and baby shrimp. Cook at same
power
as before for 3 1/2 to 4 minutes or until heated through.
Stir 2 to 3 times during cooking.
Serve with crackers or fresh vegetables.
Spread cocktail sauce over the mixture; spread baby shrimp over sauce and top with oregano and a few parsley flakes.
Mix the mustard, lemon juice, vinegar, and tarragon.
Blend in the mayonnaise.
Add the shrimp, then the sour cram.
Blend well.
Cover and chill.
SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
Stir together the mayo, yogurt, lemon zest and juice.
Add the celery and grapes. Stir in the shrimp and serve on lettuce.
Boil noodles together according to package directions. Drain and run under cold water till cooled. Drain well.
In large bowl combine onion, green pepper, salt, pepper, vinegar and mustard.
Add mayo and stir through.
Add noodles and shrimp and thoroughly combine.
Chill until ready to serve.
Note: I'm guessing on serving sizes cause we eat this sometimes as a meal, not just as a side.
Saute green pepper, onion, parsley, salt, pepper and parmesan cheese in 2 T of butter.
Add Shrimp.
Cook 3-4 minutes.
Divide filling evenly among the filets.
Roll up and hold with toothpick.
Bake at 400 degrees for 15 minutes.
Make white sauce with 2T butter, 2T flour and 1 cup milk.
Pour over the fish.
Garnish with paprika.
Turn oven down to 350 and bake 15 minutes longer.
In a medium bowl, mix sour cream, dry Italian-style salad dressing mix and baby shrimp. Chill in the refrigerator until serving.