Preheat oven to 350 degrees F In a small saucepan, combine the chicken stock and cornstarch slowly and bring to a simmer for 3 minutes.
Add the cream and the red pepper flakes.
In a foil lined terra cotta pot, pour the rice and the leftover garlic shrimp.
Then pour the cream mixture over it.
Top with the toasted panko and place in the oven for 45 minutes.
Cool for 15 minutes before serving.
Half fill 4-6 Sundae dishes with the lettuce, divide the shrimp between the dishes, pile them on top of the lettuce.
Set aside. Blend together the mayonnaise, ketchup, lemon juice, salt, milk and tabasco, adding enough ketchup to make it a nice pink color. Spoon this over the top of the shrimp, sprinkle with paprika and garnish with cucumber, tomato and lemon slices. Serve with thin slices of buttered brown bread.
Drain and rinse cocktail shrimp well.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill.
Serve with veggies or crackers.
Makes 2 cups.
Place the frozen shrimp in a colander in the
Mix together softened cream cheese, 2/3 of shrimp, sliced onions and 1/2 bottle of shrimp cocktail sauce.
Mix well, adding more cocktail sauce if necessary to make mixture a spreading consistency.
Put in a serving bowl, put a thin layer of cocktail sauce over spread to cover top, then arrange remaining shrimp over that to decorate the appetizer.
Chill, then serve with crackers of your choice.
In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
Puree everything together until smooth & creamy.
Cover and chill for 1/2 hour or over night.
Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
Stir together shrimp and cocktail sauce.
Place cream cheese on serving platter.
Pour shrimp/sauce mixture over cheese.
Place crackers around platter and serve.
Mix cream cheese, Worcestershire sauce, lemon juice, spices and mayonnaise.
Spread in a circle on a plate.
Cover with cocktail sauce.
Layer 3/4 pound of chopped shrimp.
Layer the remaining ingredients.
Garnish with remaining whole shrimp. Serve with your favorite crackers.
Mix together the cream cheese, lemon juice, minced onion, mayonnaise, Worcestershire sauce and garlic powder.
Spread mixture on round pizza pan (or cookie sheet).
Top with cocktail sauce, then shrimp, then cheese, then parsley flakes.
Serve with crackers.
Peel and devein shrimp, retaining tails, if desired; set
Mix softened cream cheese with mayonnaise, Worcestershire sauce, juice, seasoned salt and lemon pepper.
In a 9 x 13-inch oven dish, layer cream cheese mix, cocktail sauce and cut shrimp. Top with 3/4 cup chopped green peppers, 9 chopped green onions and 1 cup small sliced black olives and grated Monterey Jack cheese. Chill and serve with crackers.
Drain shrimp; mash with fork until crumbled fine.
Combine with remaining ingredients, saving some cocktail sauce for later. Shape into balls and chill.
When ready to serve, pour remaining sauce over balls.
Serve with crackers.
Combine all ingredients, except crackers.
Mix very well. Spoon into a serving dish.
Cover and chill.
Serve with crackers or cocktail rye bread.
In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
Refrigerate until ready to serve.
emon juice, add minced garlic, shrimp, and the seasonings listed above
nguine noodles.
Put your shrimp in bowl and Fill with
Drain shrimp; save juice.
Heat tomato soup in pan, but do not boil.
Blend in cream cheese to melt.
Mix gelatin with shrimp juice and fold into tomato soup and cream cheese mixture.
Add mayonnaise and blend with mixture.
Fold in green pepper, onion and shrimp.
Put in quart mold and refrigerate.
To serve, unmold and serve with crackers.
Rinse and drain shrimp.
Mix soup, cream cheese and horseradish by hand, then stir in shrimp.
Serve with bagels for dipping.
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.
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Reserve 36 shrimp.
Combine remaining shrimp, cheese, prosciutto, pesto