ll the ingredients. Refrigerate.
Cajun Shrimp: In a large nonstick skillet
Cook broccoli as directed on package; drain.
Mix cream of shrimp soup, cream cheese and lemon juice in greased 2-quart casserole.
Alternate layers of broccoli and soup mixture. Sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes.
Yields 8 to 12 servings.
n parsley, green onions, and shrimp. Reduce heat to low, and
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Melt oleo in large skillet.
Saute chopped onions, bell pepper, celery and seasonings.
(I add Tony Chachere seasoning for real Cajun taste.)
Cook until tender, approximately 10 minutes.
Add tomato sauce and shrimp soup; mix well.
Add cooked shrimp; cook about 10 minutes.
Serve over cooked rice as main dish.
Over medium high heat, melt butter in a large skillet. Saute onions & peppers 7 minutes, until tender. Add garlic; saute 1 minute. Stir in lemon juice & shrimp; cook approximately 3 minutes.
Stir in soup, wine, soy sauce, cayenne, & rice. Mix well, remove from heat.
Pour into a sprayed 9x11 casserole dish. Top with Parmesan.
Bake at 350, for 20 minutes. Serve with sliced lemons.
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender.
Stir in vegetable juice, clam juice, and water.
Season with thyme, basil, red pepper, bay leaf, and salt.
Bring to a boil and stir in rice.
Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque.
Remove the bay leaf and season with hot sauce.
In a large saucepan, saute green pepper, onion and garlic in margarine until tender.
Stir in vegetable juice, clam juice, water, salt, thyme, basil, pepper flakes and bay leaf.
Bring to boil.
Reduce heat; add rice.
Cover.
Simmer 15 to 20 minutes or until rice is tender.
Stir in shrimp; simmer uncovered 3 to 5 minutes or until shrimp heat.
Remove bay leaf.
Add hot pepper sauce to individual servings as desired.
Yields 4 servings.
minutes.
Add the shrimp that have been cleaned, deveined
Blend together room temperature cream cheese and can of shrimp soup or substitute listed above.
Add garlic powder, italian seasoning, and half of the can of shrimp.
Blend well.
Fold in remaining half can of shrimp.
Transfer to desired container and refridgerate over night.
Enjoy.
ite to em. Add the shrimp straight from the freezer and
Heat oil in heavy saucepan on med. heat. Carefully add flour; cook and stir until golden brown(5 minutes). Reduce heat to low. Add veggies and garlic. Cook and stir for about 5 minute Add corn, tomatoes with liquid, bay leaf, peppers and hot sauce; bring to a boil. Reduce heat. Cover and simmer for 30-40 minutes. Stir in shrimp&parsley. Heat through. Remove bay leaf and serve.
Saute pepper, celery and onion in 1 stick butter. Mix with salmon, rice, cheese, mushroom soup and mushrooms. Put in casserole. Mix shrimp soup and shrimp. Pour on top. Top with bread crumbs. Sprinkle with paprika. Bake 20 minutes at 375\u00b0. This freezes well.
Cook shrimp
in
margarine
until
pink.
Mix all other ingredients in a 3-quart pot
and heat until very hot, but not boiling. Add shrimp and salt
and pepper to taste.\tServe with crackers or on rice.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
hisk together 1 can of soup and the milk in large
Combine shrimp soup and celery soup in double boiler; stir until soft and soupy.
Add sherry, Tabasco and shrimp and cook until bubbly.
Serve over yellow rice.
(Follow directions on package.)
Have side dish of chutney.
Peel and devein the shrimp, reserving the shells.
In
Mix the softened cream cheese, horseradish, Worcestershire sauce, sour cream and shrimp soup together until smooth.
Add shrimp.
Refrigerate.
Excellent dip.
In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp.
Microwave for about 2 minutes, or until warm. Sprinkle chopped green onion on top.