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.
For the wontons, combine ground chicken,
arlic. Saute' for about 2 minutes.
Add the shrimp that have
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.
For Wontons:
Heat a large
Place shrimp shells and water in a
Peel and devein the shrimp, reserving the shells.
In
hisk together 1 can of soup and the milk in large
lightly browned. Stir in the shrimp and cook until they turn
For the Stock: Combine all the
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.
for wonton soup broth :
Simmer broth, ginger &
For the soffritto, process all ingredients
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.
Soften gelatin in milk.
Heat soup and cream cheese until melted.
Stir in softened gelatin.
Add remaining ingredients. Pour into lightly greased 4-cup mold.
Chill several hours.
Serve with crackers.
May also mold in individual molds and served as salad.
(May substitute chicken for shrimp and use cream of chicken soup. Dilute curry powder.)
Yields 4 cups.
aute onion.
Add seasoning & shrimp and cook, while stirring, until
Beat softened cream cheese until smooth.
Add shrimp soup with fork until blended.
Add the remaining ingredients.
Chill for 4 to 5 hours.
Serve with crackers.
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.
Melt oleo in large skillet.
Saute chopped onions, bell pepper, celery and seasonings.
(I add Tony Chachere seasoning for real Cajun taste.)
Cook until tender, approximately 10 minutes.
Add tomato sauce and shrimp soup; mix well.
Add cooked shrimp; cook about 10 minutes.
Serve over cooked rice as main dish.
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.