For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Drain and wash shrimp.
Mash shrimp until light and flaky with a fork.
Add shrimp to softened cream cheese.
Mix thoroughly. Form into ball.
Wrap in waxed paper and chill several hours or overnight.
Right before serving, top shrimp ball with cocktail sauce.
Serve with crackers.
Wash and drain shrimp; crumble.
Add to softened cream cheese. Add approximately 1 1/2 tablespoons Old Bay; adjust to taste. Form into ball and refrigerate for at least 2 hours.
Before serving, pour cocktail sauce over ball and serve with crackers. Note that refrigerating the shrimp ball will bring out the Old Bay seasoning; be careful not to over season.
Chop and mix all ingredients together; form ball.
On Shrimp Ball, cover with cocktail sauce.
Refrigerate.
Serve with crackers.
Combine well and form into a ball.
Refrigerate until solid. Then take the shrimp ball and roll into a mixture of 1/2 cup chopped pecans and 3 tablespoons of chopped parsley.
Enjoy!
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Soften cream cheese with fork.
Add horseradish and Old Bay. Combine and add shrimp with a little of juice from each can.
Form into a ball in plastic wrap.
Put in refrigerator for a couple of hours.
Before serving, pour some cocktail sauce over ball and add as necessary.
Serves 10 to 15 people.
br>Mix together the chopped shrimp, pepper, 1 of the roughly
ablespoon of oil & stir fry shrimp, onion & green onion until just
Mix all ingredients very well.
Form into a small round ball, flattened on top.
Cover and chill.
Just before serving, top with chili sauce.
Serve with crackers.
Recipe will feed several.
et over high heat. Add shrimp and stir-fry until pink
Cook shrimp.
Add lemon juice and Accent to drain shrimp. Marinate for 20 minutes.
Drain lemon juice from shrimp.
Add other ingredients.
Refrigerate.
Peel and devein shrimp.
Combine shrimp, Five Spices, ginger, egg and cornstarch in blender and puree.
Spoon mixture onto bread and smooth out until it is 1/4-inch thick.
Heat pan of oil about 1/2-inch to 350\u00b0.
Put bread in, shrimp side down, until done, about 2 minutes.
Cut bread corner to corner.
Serve with sweet and sour sauce.
Clean and devein shrimp, leaving the last section and
Cook noodles (broken) for 9 minutes. Rinse in cold water. Add celery, onion, water chestnuts, artichoke hearts (chopped). Just before serving, add dressing and mayonnaise (mixed well) and shrimp.
and white pepper.
Combine shrimp, 1 tablespoon rice wine, 1
Mix all ingredients except shrimp.
Add 2/3 of shrimp to mixture and form into a ball.
Roll ball in remainder of chopped shrimp and sprinkle with paprika.
Serve with crackers.
Mash shrimp.
Beat
remaining
ingredients together and mix with shrimp.
Shape into
ball
and roll in parsley flakes or ground nuts.
Chill and serve with crackers or fresh cut up vegetables, if desired.
Makes 1 large ball.
Soften cream cheese with fork.
Add horseradish and Old Bay. Combine and add shrimp with a little of juice from each can.
Form into a ball in plastic wrap.
Put in refrigerator for a couple of hours.
Before serving, pour some cocktail sauce over ball and add as necessary.
Serves 10 to 15 people.
Soften cream cheese.
Mix with mayonnaise, horseradish and shrimp and pat into a ball.
Refrigerate at least 2 hours.
Pour cocktail sauce over ball and serve with crackers.