Rinse both cans of shrimp well under water, set aside
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.
In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.
In a medium bowl, combine cream cheese and mayonnaise.
Mix in onion, celery, pickles and shrimp meat.
Cover bowl and refrigerate before serving.
Serve with crackers.
You could even add a little dill weed or any other favorite spice to this.
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.
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.
eaves. (that's everything but shrimp, broth, and flour) Bring to
s minced. Toss with the shrimp, salt, pepper and chiles.
Mix in food processor.
Makes approximately 1 pint of the best vegetable dip ever.
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.
o.
Add Cream of Shrimp soup, continue beating.
Drain
Brown the meat and drain. Put the meat back in the pan and add seasoning packet with 2/3 cup of water and bring to a boil. Let cool.
Spread the french onion dip in a 13*9 dish. After the meat has cooled layer that over the dip. Layer the rest of the ingredients as listed. Serve immediately or refrigerate til ready. Enjoy!
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.
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.