Put the pimento cheese into a 1-quart bowl.
Measure the mayonnaise and add to the pimento cheese.
Add the minced onions; stir in the horseradish.
Add the Tabasco sauce and pinch of garlic salt.
Add the frozen salad shrimp.
Stir all ingredients and mix well.
Put in refrigerator.
Let set for 2 hours before serving.
CHIPOTLE SALAD DRESSING:
Place the first
Cook rice as directed on box.
Mix and heat soups, Ro-Tel and shrimp until shrimp are thoroughly heated. Put cooked rice into large casserole dish and pour shrimp mixture over it.
Serve hot with salad and hot rolls.
Cook the spinach ravioli until done, according to package directions.
Drain, and return pasta to the pot.
Stir in the olive oil, parsley, and the cocktail shrimp, stirring until the shrimp are warmed through and the noodles are well coated with the olive oil.
Add in the tomatoes, cheese, garlic powder, salt and pepper.
Serve immediately while warm, or cover and chill until serving time.
Cook noodles; drain.
Mix everything except salad greens; chill 2 hours, but no longer than 24.
Spoon onto salad greens.
Serves 4.
Boil and drain macaroni.
Rinse with cold water.
Thaw frozen salad shrimp according to package.
Mix macaroni, shrimp, eggs and vegetables.
f company! :-).
(I used frozen salad shrimp from SAM'S Club).
Soften cream cheese.
Press in large pie pan or dish.
Cover with shrimp cocktail sauce.
Place partially thawed salad shrimp over sauce.
Serve on crackers.
ntil tender.
Add shrimp, if using raw shrimp, saute till pink
Cook noodles as directed.
Pour melted butter over noodles. Stir in sour cream, milk, mushrooms, parsley and Parmesan.
Rinse frozen salad shrimp under cold water; drain and combine with noodles.
Warm casserole in a 350\u00b0 oven or in microwave for 5 minutes.
Ready to serve (4 to 6).
Thaw shrimp and chop, if desired.
Mix mayo, ketchup, garlic salt and Worcestershire-makes a pink sauce.
Stir shrimp, pink sauce, and bell pepper together. Season to taste with Tabasco and Old Bay.
Serve in tomato halves or on a croissant.
Cook Spaghetti strings according to package directions.
In a large skillet saute the Bell Pepper in the butter till tender.
Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
Serve with Garlic Bread and Fresh Salad for a complete meal.
ink in color.
Add frozen salad shrimp. These should be the ones
Thaw shrimp according to package.
Add all ingredients, except shrimp, until well combined.
Stir in shrimp.
Chill.
Serve with assorted crackers.
Spread cream cheese on plate, then spread cocktail sauce over the cream cheese.
Top with salad shrimp and cheese.
o the pot add the shrimp, crab and okra; simmer another
Mix cream cheese with the tomato soup with hand mixer on low speed.
Add onion and Worcestershire sauce.
Fold in shrimp. Recommend to serve with Ritz crackers.
Thaw and rinse and then drain shrimp.
Cream together cream cheese and Italian dressing.
Add shrimp (I use about 2/3 of package).
Shape into ball.
Refrigerate.
Heat soup.
Add cream cheese; stir until well blended.
Add water to gelatin to dissolve.
Add to soup mixture.
Cool until slightly set.
Add mayonnaise and vegetables.
Add Worcestershire and catsup.
Add garlic powder as desired and a little black pepper.
Add shrimp and pour into greased mold.
Chill to set. Serve with crackers.
br>Layer a spoonful of salad shrimp into the bottom of each