br>PUFF FILLING-------------.
Rinse shrimp in cold water; drain well
Mix all ingredients, except chili sauce, shrimp and parsley. Spread on plate.
Cover with chili sauce, then sprinkle tiny shrimp and parsley flakes.
Serve with crackers.
Stir over low heat until blended the tomato soup and cream cheese.
Mix gelatin and juice.
When dissolved, add to soup mix and cool.
Add the Miracle Whip, onion, celery and green pepper. Then add the two small cans of tiny shrimp.
Mix well and chill for several hours.
Blend shrimp soup, cream cheese, sour cream and Worcestershire sauce with mixer.
Add tiny shrimp.
Mix together and serve with crackers.
Mix first 4 ingredients with mixer.
Then add tiny shrimp by hand.
Chill.
Saute green pepper and onion in butter until tender.
Stir in flour and cook 1 minute longer, stirring constantly.
Remove from heat and gradually blend cream and sherry.
Return to heat and cook, stirring constantly, until mixture comes to a boil.
Remove from heat and stir in shrimp, pimiento and salt.
Set aside to cool completely.
Cook macaroni until done; rinse in cold water.
Wash stalks of celery and dice up.
Rinse off tiny shrimp.
In large bowl, add macaroni, celery and shrimp.
Add just enough salad dressing until all mixture is coated lightly.
Refrigerate.
Serves 6 to 8.
Spread sour cream in the bottom of a dish.
Pour sauce over sour cream and spread evenly.
Place tiny shrimp on top.
Chill at least 2 hours or overnight.
Combine cream cheese and salad dressing until very smooth. Add onions and garlic salt.
Mix in drained tiny shrimp.
Chill and serve with your choice of crackers or sliced party bread.
Mix cream cheese, tiny shrimp, horseradish and onion and form into a ball.
Mix ketchup, lemon juice and horseradish and pour on top of ball.
Place ball on bed of bib lettuce.
Serve with Ritz or Clubhouse crackers.
In bowl, soften cream cheese.
Blend in chili sauce until smooth.
Mix in salad dressing, onion and horseradish.
Fold in tiny shrimp.
Cover and chill for at least 1 hour.
Serve with crackers.
Makes 2 1/2 cups.
Blend all ingredients together, then add 1 more can of drained Geisha tiny shrimp by spoon.
Serve in 1 big, round crusty bread; scoop out middle of bread so it looks like a bowl.
Cut inside pieces of bread in cubes and use to dip.
In a medium bowl, mix shrimp, peas, mayonnaise, lemon juice and salt to blend.
Cut 3 slices of firm sourdough rye bread in half.
Spread each slice of bread with butter and top with lettuce leaf.
Mound about 1/4 cup shrimp mixture on top of lettuce. Cover and refrigerate several hours.
To serve, cut lemon slices very thin from edge to center.
Twist and place on shrimp mixture.
and buy packets of raw, tiny shrimp. The cooked ones (which are
Cut hearts of palm into 3/4-inch lengths and set with a cup end up on a small tray.
Mix mayonnaise, dill and lemon juice.
On top of each palm piece, place an equal amount of dill mayonnaise. Set 1 shrimp and 1 tiny dill sprig on top of each palm piece. Serve or cover and chill until the next day.
Place fish in baking dish. Mix soup with milk and pour on top of fish. Drain tiny shrimp and place on top of fish.
Bake at 350\u00b0 for 20 minutes, covered.
Peel and devein shrimp, retaining tails, if desired; set
reasts facing up.
Combine shrimp, celery and onion.
Place
Slice eggs in half lengthwise.
Remove yolks and mash.
Mash shrimp, setting aside 12 tiny shrimp.
Combine celery, carrots, onion and vinegar; mix well with salad dressings.
Stir in eggs and shrimp; mix well.
Fill egg whites.
Place a shrimp on each top, then sprinkle with paprika.
Yields 12 stuffed eggs.
In a small bowl, combine shrimp, celery, green onions, mayonnaise, salt and pepper.
Put 1 teaspoonful shrimp salad on crackers or bread slices. Sprinkle with paprika and top with olive slices.
Makes about 1 dozen.