>Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe
Place all ingredients in microwaveable dish.
Microwave on high 2 minutes.
Remove from oven and blend with a fork, breaking up the shrimp as you stir.
Microwave again for 2 minutes or until hot.
Stir again until well blended.
Pour into a serving dish and serve with a variety of crackers.
You can also serve in a mini-crockpot to keep hot.
In medium bowl, stir cream cheese and sour cream until blended.
Stir in soup mix, artichokes, shrimp, red pepper and hot pepper sauce until well mixed.
Spoon into 9-inch quiche dish or pie plate.
Bake in 375\u00b0 oven for 25 minutes or until lightly browned.
Makes 4 cups.
Soften cream cheese.
Mix with undiluted soup.
Add shrimp (may need to cut up), onion, horseradish, salt & pepper.
Blend until smooth.
Spread half of the mixture in a buttered deep dish pie plate.
Sprinkle with almonds and half of the grated cheese.
Add remaining mixture.
Sprinkle remaining cheddar.
Bake at 350 degrees for 25 minutes or cheese is melted.
Serve with crackers.
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.
Preheat the oven to 350 degrees.
Combine the mayonnaise, 3/4 c cheese, Old Bay, Worcestershire, mustard and hot sauce in a bowl; mix well.
Fold in the shrimp and spoon in a 1 quart casserole dish.
Top with the remaining cheese.
Sprinkle a dash of Old Bay on top.
Bake until the dip begins to bubble around the edges, about 15 minutes.
Serve hot with crackers.
In medium bowl stir cream cheese and sour cream until blended. Stir in soup mix, artichokes, shrimp (or crab meat), red pepper and hot pepper sauce until well mixed.
Spoon into 9-inch quiche dish or pie plate.
Bake in 375\u00b0 oven for 25 minutes or until lightly browned.
Makes 4 cups.
Great on crackers.
Mix all ingredients and heat until blended.
Makes almost 1 quart.
Serve in hollowed out round loaf of bread.
Dip bread chunks in dip.
Can add 1 small can of shrimp.
Mix cream cheese and cream of potato soup.
Add shrimp, onion, horseradish, salt and pepper.
Blend until smooth.
Spread 1/2 of shrimp mixture into bottom of buttered deep dish pie pan. Sprinkle with almonds and half of grated cheese.
Add remaining shrimp mixture.
Sprinkle remaining Cheddar cheese on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Great with crackers or potato chips.
Best when served hot.
Melt butter or oleo in top of double boiler.
Add onion and green pepper.
Saute over direct heat.
Add cooked shrimp, grated American cheese and cocktail sauce.
Cook over hot water until cheese melts, stirring often.
Serve hot.
Makes 1 3/4 cups.
Melt cream cheese
in microwave.
Cut up shrimp and put in softened cream
cheese.
Add
other
ingredients
and
whip together.
Pour in\tgreased casserole.
Bake 35 to 45 minutes, until bubbling at 350\u00b0.
Serve hot with wafers or crackers.
A chafing dish can be used.
Cream mayonnaise and cheese together.
Add soup, shrimp and onion.
Bake at 350\u00b0 for 30 minutes.
Serve hot.
Rinse both cans of shrimp well under water, set aside
In a large bowl, combine sour cream, mayonnaise, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix. Mix well to combine.
Transfer mixture to a baking dish or ovenproof crock pot. Sprinkle the top with remaining 2 tablespoons Parmesan cheese. Bake 30 minutes until top is golden brown and dip is bubbly.
Melt in microwave the margarine and cream cheese. Drain and save juice of shrimp. Add drained shrimp to cream cheese.
Add chives and 6 tablespoons of juice. Mix well.
Sprinkle with paprika.
Serve with crackers.
small saucepan, cook the shrimp and save the broth.
Combine soup and cheese over low heat.
Add remaining ingredients to stir until mixture is hot.
Use toast points for dipping.
Cook mushrooms in butter until lightly browned.
Stir in cottage cheese, sour cream, salad dressing, salt, garlic salt and soy sauce.
Heat over low heat until hot.
Add shrimp and heat. Serve with bread sticks, rye wafers and Melba toast rounds.
Heat cream cheese until soft or let soften by self.
Blend remaining ingredients.
Transfer to fondue pot or chafing dish. Garnish with shrimp, if desired.
Serve with your favorite dipper (chips, Triscuits, Dipsy Doodles), also good cold.
Rinse, drain and finely chop shrimp.
Place cream cheese in a 2-quart casserole.
Microwave at Medium (50%) for 1 to 1 1/2 minutes or until softened.
Stir in remaining ingredients except crackers.
Microwave at Medium-high (80%) for 4 to 6 minutes or until well heated, but not boiling, stirring after half the cooking time.
Transfer to serving container.
Serve warm with assorted crackers.