alt to a boil. Add shrimp and return to boil, stirring
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
Rinse both cans of shrimp well under water, set aside
Thaw shrimp; pat dry with paper towels and chop coarsely; set aside.
Place tomatoes and green chilies in a colander; press and drain well.
Using electric mixer or food processor, blend all ingredients except shrimp.
Add shrimp and stir in by hand, briefly and gently to retain chunk texture.
Chill 4 hours.
Serve with raw vegetables, chips or crackers.
Soften cheese with fork and room temperature.
Add onion soup mix; rinse shrimp and mix in.
Slowly add sour cream to right consistency.
If made the night before, cheese will stiffen so add more sour cream before serving.
Best to let set overnight for stronger serving.
Combine soft cream cheese and mayonnaise until creamy. Add all other ingredients and blend well. Chill. Before serving, hollow out the center of the loaf of bread in pieces.
Place pieces of bread around the loaf on platter.
Place dip in the hollowed out portion of bread.
Use pieces of the bread to dip into shrimp dip.
In a small bowl, blend all ingredients.
For creamier dip, add more sour cream.
Makes 2 cups.
Mix all ingredients in medium bowl.
For creamier dip, add more sour cream.
Yield: 2 cups.
Mix cream cheese and salad dressing until well blended.
Stir in remaining ingredients.
Spread on center of platter.
Surround with Ritz crackers for dipping.
Top shrimp dip with cocktail sauce.
Mix all ingredients and use as a dip for shrimp.
Mix first three ingredients together.
Fold in enough of the can of beer to get the right consistency for the dip.
(Will probably use about 1/3 of the beer.)
Heat undiluted mushroom soup.
Dissolve gelatin in hot water; mix with soup.
Add cream cheese and blend well.
Add shrimp, celery, green onions and mayonnaise.
Place in salad mold and refrigerate overnight.
Unmold and serve with crackers.
Crab may be substituted for shrimp.
For Shrimp:
Over medium heat cook
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
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.
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow)
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.