For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Rinse both cans of shrimp well under water, set aside
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
Combine 1/2 the shrimp and remaining ingredients in blender until fluffy and smooth.
Coarsely chop remaining shrimp and fold into mixture.
Refrigerate.
Better to sit overnight.
Place cream cheese in bowl.
Sprinkle with quite a bit of cumin and garlic powder.
Sprinkle lightly with red pepper.
Use tomatoes and green chilies out of Ro-Tel.
Mix well.
Fold in drained shrimp.
Serve with crackers or chips.
Combine soft cream cheese and mayonnaise until creamy. Add all other ingredients and blend well. Chill. Before serving, hollow out the center of the loaf of bread in pieces.
Place pieces of bread around the loaf on platter.
Place dip in the hollowed out portion of bread.
Use pieces of the bread to dip into shrimp dip.
Mix cream cheese and salad dressing until well blended.
Stir in remaining ingredients.
Spread on center of platter.
Surround with Ritz crackers for dipping.
Top shrimp dip with cocktail sauce.
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Peel, devein and boil shrimp. Rinse.
Sprinkle with lemon juice and pat dry. Chop shrimp into small pieces and add to mayonnaise and seasonings.
Add a small amount of lemon juice. Dip is better after a day or two. Serve with crackers. Serves 50.
Chop the shrimp into small pieces.
Soften cream cheese and add the onions, salad dressing and lemon juice.
Mix.
Add the shrimp and mix well.
Use a fork to mix with.
Serve with Fritos as this gives the dip the best flavor.
Drain shrimp and add to all other diced ingredients with mayonnaise until a nice dip consistency forms.
Serve with crackers and small rye bread.
Double for a large recipe.
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Cream the first 5 ingredients together and set aside.
Take your frozen shrimp and boil as directed on package.
Rinse thoroughly in cold water and the cut into small pieces.
You can also use canned shrimp.
For best results, chill for at least 1 hour before serving.
Beat together well all ingredients except shrimp.
Fold in shrimp by hand.
Best made one day ahead.
Do not use light cream cheese; will not set.
Serve with fresh vegetables or crackers.
Mix all ingredients except 1 can of shrimp.
Fold in the other can of shrimp.
Best when made day before serving.
Spread softened cream cheese on pie plate.
Spread shrimp cocktail sauce over the cream cheese.
Add layer of crab meat and shrimp.
Best to eat with crackers or rippled chips.
Serve at room temperature.
Add ingredients, except the Paprika, in the order given and thoroughly mix, with a mixer, on low to med.
speed until all ingredients are blended.
Refrigerate for 1 hour, or if you like it warm, place the dip in a glass casserole dish and bake for 20 minutes on 350\u00b0 or until hot & bubbly.
Sprinkle top with paprika and serve with celery sticks, Crackers or Pieces of Sour Dough Bread, or even serve it in a Bread Bowl for Parties.
Best if served Hot! In regards to recent review.
Soften cheese with fork and room temperature.
Add onion soup mix; rinse shrimp and mix in.
Slowly add sour cream to right consistency.
If made the night before, cheese will stiffen so add more sour cream before serving.
Best to let set overnight for stronger serving.
Mix cream cheese and cream of potato soup.
Add shrimp, onion, horseradish, salt and pepper.
Blend until smooth.
Spread 1/2 of shrimp mixture into bottom of buttered deep dish pie pan. Sprinkle with almonds and half of grated cheese.
Add remaining shrimp mixture.
Sprinkle remaining Cheddar cheese on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Great with crackers or potato chips.
Best when served hot.
Smash shrimp with a fork; squeeze lemon juice over shrimp.
Set aside.
Cream together sour cream and cream cheese; mix in celery and onions.
Stir in shrimp.
Sprinkle pepper over top for decoration.
Best if chilled 2 or more hours before serving.
Serve with Town House crackers.