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.
Rinse shrimp and drain well. Mash 1/2 of the shrimp with a fork. Mix with French onion dip. Fold in the rest of whole shrimp. Chill.
Cream shrimp and cream cheese together.
Add onion and mayonnaise.
Add milk slowly until right texture for dip.
Thaw shrimp following package directions.
Drain well.
Set aside.
In a bowl, combine remaining ingredients. Beat until smooth. Fold in shrimp. Cover and refrigerate until chilled. Serve with crackers.
Combine all ingredients in food processor.
Process until mixed well.
Chill for several hours.
When ready to serve, hollow out the center of the loaf of bread and cut the removed portion into cubes.
Place the shrimp mixture in the bread, using the cubed pieces to dip with.
Beat cream cheese, mayonnaise, onion and catsup in small bowl on medium speed until fluffy.
Beat in shrimp on low speed. Remove from refrigerator for 15 minutes before serving.
Makes 2 cups dip.
Blend in blender shrimp cocktail and cream cheese with chives.
Combine salad dressing mix, cream cheese and sour cream in bowl; mix well.
Stir in shrimp.
Serve with crackers or vegetables.
Yield:
80 servings.
Beat cream cheese, mayo, onion and catsup in small bowl on medium speed until fluffy.
Beat in shrimp on low speed.
Remove from refrigerator 15 minutes before serving.
Serve with crackers or Bugles.
Makes 2 cups.
Combine dry Good Seasons mix, sour cream and shrimp. Refrigerate at least 2 hours to allow flavors to blend.
Serve with large Fritos chips.
Spread the cream cheese on the bottom of a 8 inch square serving dish. Layer the shrimp over the cream cheese. Pour the cocktail sauce over the top.
Soften cream cheese; drain sauce from shrimp.
Blend sauce with cream cheese.
Cut up shrimp.
Mix into cream cheese mixture.
rinse 20 medium size shrimp, and cut into pieces.
chop 1 medium size onion.
Heat the cream cheese and rotel on low heat.
Add the shrimp and onion.
Cook on low until creamy.
Or -- put everything in a crockpot if you have plenty of time.
serve with ritz crackers.
In a mixing bowl, combine cream cheese, onion, Worcestershire sauce and garlic powder.
Mix well.
Stir in shrimp, breaking up shrimp lightly.
Form mixture into a ball.
Refrigerate, covered, until ready to serve.
On a 10\"-12\" serving plate spread cream cheese (I sometimes use a pizza pan) .
Spread on cocktail sauce (you won't need the whole bottle).
Place shrimp on top of sauce.
Put them close together so shrimp covers sauce completely.
Cover and refrigerate.
Remove from fridge at least 30 minutes before serving.
Place the cream cheese in the center of a serving platter.
In a small bowl, gently blend the shrimp and cocktail sauce. Pour the mixture over the cream cheese. Refrigerate until serving.
Rinse both cans of shrimp well under water, set aside
mix cheese, onion, Worcestershire, garlic together. Mix in shrimp.
Form a ball.
refrigerate
just prior to serving top with cocktail sauce.
serve with chips or crackers.
Saute onion, bell pepper and jalapeno in margarine. Add mushroom soup. Add cream cheese and let melt. Add shrimp. Simmer 5 to 10 minutes. Serve warm or cold with crackers.
Beat the cream cheese, mayonnaise, onion and catsup in bowl. Add shrimp.
Refrigerate.
Remove 15 minutes before serving. Serve with Bugles snacks.