For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
Rinse both cans of shrimp well under water, set aside
Mix cream cheese and mayonnaise in food processor until smooth.
Process other ingredients.
Serve cold with chips or crackers.
In a medium bowl, mix sour cream, dry Italian-style salad dressing mix and baby shrimp. Chill in the refrigerator until serving.
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.
oss the shrimp with 1 tablespoon of the
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.
Drain shrimp, rinse in cold water and let set in cold water for 15 minutes.
Mix together the rest of the ingredients and add shrimp last.
Be sure to squeeze the water out of shrimp before adding it to the dip.
Drain shrimp and add to all other diced ingredients with mayonnaise until a nice dip consistency forms.
Serve with crackers and small rye bread.
Double for a large recipe.
Heat tomato soup.
Soften gelatin in cold water; add to soup. Mix in cream cheese until dissolved.
Cool in refrigerator, then fold in celery, onion and mayonnaise.
Fold in shrimp.
Chill. Serve with fancy crackers.
Dissolve Knox gelatine in cold water.
Heat soup and add gelatine, stirring until melted.
Add other ingredients.
Place in mold until firm.
Unmold and serve with your favorite crackers.
Mix all ingredients, except shrimp, only using a sprinkle of cayenne pepper.
Rinse shrimp in cold water and drain; fold into mixture of other ingredients.
Drain shrimp and rinse in cold water.
Gradually blend milk and mayonnaise into cream cheese.
Add seasonings and 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.
Drain and rinse shrimp in cold water, chop finely.
Gradually blend milk and mayonnaise into softened cream cheese and heat until smooth.
Add onions, Accent, salt, dill weed, and Tabasco. Mix well.
Stir in shrimp.
Turn into serving dish and chill until ready to use.
Serve with bagels.
Dilute unflavored gelatin in cold water. Bring tomato soup (undiluted) to a boil and add gelatin mixture.
Remove from heat. Cool a few minutes. Add cream cheese.
Mix with mixer and add shrimp, celery and onion.
Mix with mixer and refrigerate.
Drain shrimp and reserve juice.
Cream the cheese and juice. Add lemon juice, onion, crabmeat and half of the shrimp.
Fold in last of shrimp.
Serve hot or cold with Ritz crackers or chips. Will keep in fridge 1 to 2 weeks.
Mix all ingredients (except shrimp) with mixer.
Add shrimp and mix again.
Double recipe for parties or get togethers.