Peel and devein shrimp, retaining tails, if desired; set
toss to coat. Stir in shrimp and spinach.
2. Transfer
Melt cream cheese in skillet on stove.
Chop drained shrimp.
Add soup, shrimp, crab and spices
Blend well.
Heat through.
Serve with pita chips.
Cut small rounds of thin white bread with 1 to 1 1/2-inch cutter.
Butter one side of bread; spread other side with Durkee sauce.
Put into large frying pan.
Top sauce with small canned shrimp or fresh cleaned shrimp (cooked).
Top with another tiny dab of Durkee sauce and tiny parsley leaf.
Can refrigerate until ready to cook or fry until golden brown on bottom.
Serve immediately after heating.
Heat butter in a saucepan; add onion, green pepper and celery. Cover 10 minutes or until soft and lightly browned.
Add okra, tomatoes, parsley, bay leaf, stock and shrimp.
If canned shrimp is used, add 5 minutes before cooking is finished.
Cover and simmer gently, about 20 minutes.
Season to taste.
Makes 4 to 6 servings.
Serve with rice.
Melt over low heat 2 tablespoons butter.
Stir in 2 tablespoons flour.
Blend well.
Add gradually 1 cup milk.
Cook until smooth. Add salt and pepper to taste.
Add 1/2 to 1 cup cooked (or canned) shrimp and 1/2 cup cooked peas.
Keep hot over boiling water on very low heat.
Serve over rice.
Soak
gelatine in 1/2 cup shrimp liquid.
(Drain liquid from rest
of
canned shrimp and cover shrimp with cold water until ready to add.) Heat undiluted soup to boil;
add cheese and
mix until
well
blended.
Add\tgelatine
and cool.
Add mayonnaise, vegetables, Worcestershire sauce and lemon juice. Stir
to\tmix well.
Drain
shrimp
well, then add to mixture gently.
Pour into chilled mold and refrigerate.
oiler over simmering water.
SHRIMP BULGUR SALAD:
Combine bulgur
Melt the butter.
Add the onion and green pepper and fry 3 minutes.
Add the tomatoes, water, salt, pepper, sugar and okra. Slice thin.
Heat slowly to boiling point.
Add the shrimp and cook slowly for 10 minutes.
Serve in deep bowls with the oyster crackers.
Thaw frozen shrimp with cold water or drain canned shrimp. Cut large shrimp in half. In a frying pan cook mushrooms and onion in butter until tender. Blend in flour. Add soup; cook until thick, stirring constantly. Add sour cream, pepper, and shrimp. Heat. Serve on toast points and serve. Serves 6.
Drain canned shrimp and rinse with cold water.
Cut large shrimp in half
If using canned shrimp, rinse in cold water and
May use fresh peeled shrimp in place of canned shrimp.
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.
Place cream cheese and soup in a 4 ounce cup glass measure. Microwave at Medium 50% power 5 to 6 minutes or until soup and cheese are smooth.
Stir every 2 minutes.
Add canned shrimp and next 3 ingredients.
Microwave at Medium 4 minutes.
Garnish with whole shrimp if desired.
Serve with sweet red or green pepper slices, endive and breadsticks.
until potatoes are done. Add shrimp (canned shrimp should be drained and rinsed
Combine 1/2 the shrimp and the remaining ingredients in the blender or electric mixer.
Blend until fluffy and smooth. Coarsely chop remaining shrimp.
Fold into mixture.
Refrigerate.
If using canned shrimp, drain, rinse under cold water and drain again.
Chop shrimp into small pieces.
Use electric blender to beat cream cheese until soft.
In other bowl, combine dry mustard and Worcestershire sauce, then mix all into cheese mixture.
Beat in shrimp last.
Shape the mixture into a ball. Cover and refrigerate 2 to 3 hours or until firm.
Cut broccoli into small flowerets.
Cut green onions into small pieces.
Mix mayonnaise, Zesty Italian dressing and onion in bowl.
In larger bowl, combine broccoli, shrimp and dressing and mix well.
Ready to serve, but best if chilled for about 1 to 3 hours.
Cream together butter and garlic.
Stir in bread crumbs, parsley and dry sherry.
Taste and add more seasoning, if you like: salt, Worcestershire, mace or nutmeg.
Spread the shrimp in a shallow baking dish.
Dot with the butter mixture.
Bake 25 minutes at 400\u00b0.
Serve 4 or 5.