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.
After coming to room temperature, cream the butter and cream cheese.
Add lemon juice, mayonnaise and onion.
Drain and add the shrimp.
Chill.
Serve with assorted crackers.
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.
Allow cream cheese to soften. Mix all ingredients together with cream cheese. When well mixed, add shrimp and stir well. Chill until ready to serve.
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.
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.
Mix cream of shrimp soup and cream cheese together.
Add frozen popcorn shrimp to taste.
Stir in the Worcestershire sauce. Refrigerate until ready to serve.
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.
Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
Dip may be frozen for up to 6 weeks.
an over medium heat; add shrimp and cook, stirring, until almost
eel and de-vein thawed shrimp, then chop very fine or
reasts facing up.
Combine shrimp, celery and onion.
Place
Cook macaroni as directed on package.
Rinse frozen peas under running cold water to separate; drain.
Mix macaroni, peas and remaining ingredients except lettuce and bacon.
Refrigerate until chilled, at least 4 hours.
Just before serving, toss macaroni mixture with lettuce and bacon.
Makes 6 servings, 455 calories per serving.