Cook broccoli as directed on package; drain.
Mix cream of shrimp soup, cream cheese and lemon juice in greased 2-quart casserole.
Alternate layers of broccoli and soup mixture. Sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes.
Yields 8 to 12 servings.
minutes.
Add the shrimp that have been cleaned, deveined
Blend together room temperature cream cheese and can of shrimp soup or substitute listed above.
Add garlic powder, italian seasoning, and half of the can of shrimp.
Blend well.
Fold in remaining half can of shrimp.
Transfer to desired container and refridgerate over night.
Enjoy.
Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
o 10 minutes. Stir in shrimp and cook until opaque, about
Saute pepper, celery and onion in 1 stick butter. Mix with salmon, rice, cheese, mushroom soup and mushrooms. Put in casserole. Mix shrimp soup and shrimp. Pour on top. Top with bread crumbs. Sprinkle with paprika. Bake 20 minutes at 375\u00b0. This freezes well.
Cook shrimp
in
margarine
until
pink.
Mix all other ingredients in a 3-quart pot
and heat until very hot, but not boiling. Add shrimp and salt
and pepper to taste.\tServe with crackers or on rice.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
hisk together 1 can of soup and the milk in large
Combine shrimp soup and celery soup in double boiler; stir until soft and soupy.
Add sherry, Tabasco and shrimp and cook until bubbly.
Serve over yellow rice.
(Follow directions on package.)
Have side dish of chutney.
Peel and devein the shrimp, reserving the shells.
In
Mix the softened cream cheese, horseradish, Worcestershire sauce, sour cream and shrimp soup together until smooth.
Add shrimp.
Refrigerate.
Excellent dip.
In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp.
Microwave for about 2 minutes, or until warm. Sprinkle chopped green onion on top.
Boil the cauliflower.
Boil shrimp.
Mix and simmer the shrimp soup, sour cream and a small amount of milk to thin mixture. Drain shrimp and add to soup mixture.
Pour over drained cauliflower.
In a large skillet, combine cream cheese, and cream cheese with chives. When the cheese has melted, mix in shrimp soup, Worcestershire sauce, and shrimp. Stir until the mixture is heated through.
Combine cream cheese, garlic salt and lemon juice; mix until cream cheese is smooth, then add cream of shrimp soup. Mix until smooth. Refrigerate overnight. Next day, boil fresh or frozen shrimp until done. Cut shrimp into small pieces and add to cream cheese mixture.
Place contents of shrimp soup and milk in a saucepan.
Heat slowly, stirring often, until sauce reaches boiling point and is smooth.
Add broken shrimp, drained.
Heat 5 minutes.
Serve over white rice tossed with pimiento.
Place all but shrimp in blender.
Process until smooth.
Add shrimp and blend until shrimp are chopped into small bits.
lightly browned. Stir in the shrimp and cook until they turn
Cook and drain shrimp.
In a small amount of butter, cook onion.
Add sour cream and cream of shrimp soup.
Blend well. Stir in curry powder and shrimp.
Let simmer for 20 to 30 minutes. Serve over rice.