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.
Saute onion and garlic in butter.
Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
When melted, add onions and garlic and mix well.
Add shrimp, rice, & brocolli (be sure to drain well).
Mix well.
Sprinkle with bread crumbs. Brown, if desired.
Mushrooms can be added to top of soup/cheese, if desired.
VARIATION:
Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
minutes.
Add the shrimp that have been cleaned, deveined
Peel and devein shrimp. Place the peelings and
Drain half of juice from asparagus.
Salt to taste; set aside. Combine sour cream and cream of shrimp soup in double boiler. Heat, stirring constantly, until well blended and hot.
Add Worcestershire sauce and salt to taste.
Heat asparagus until hot. To serve, pour shrimp sauce over asparagus.
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.
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.
Mix cream of shrimp soup and cream cheese together.
Add frozen popcorn shrimp to taste.
Stir in the Worcestershire sauce. Refrigerate until ready to serve.
Thaw Campbell's cream of shrimp soup.
Add cream cheese and shrimp (mashed fine with a fork).
Add lemon juice, garlic powder and paprika.
Blend with a spoon until smooth.
Chill before serving.
Makes enough dip for 12 or more people.
Soften cream cheese; add thawed shrimp, garlic powder and lemon juice.
Beat together until smooth.
Add a small can of shrimp.
Serve with crackers or chips.
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.
Bring undiluted cream of shrimp soup to a boil.
Add cream cheese; stir until blended.
Add gelatin.
Let cool until it begins to thicken.
Add all other ingredients.
Pour into mold and refrigerate overnight before serving with crackers.
Saute shrimp in 1/4 cup olive oil until you can smell the shrimp.
Turn off fire and add Tony Chachere, seasoning and parsley.
Add can of shrimp soup and 1/2 cup water.
Let simmer on low.
Pour over pasta.
Blend cream cheese and soup together, using electric mixer.
Do not use blender.
When blended, mix in other ingredients (except shrimp).
When smooth, fold in can of shrimp (drained).
Chill until ready to serve.
Serve with potato chips.
Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.
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.
Saute celery, onion, bell pepper and shrimp in butter. Add cream of shrimp soup and rice.
Mix and pour in buttered 2-quart casserole dish. Sprinkle with herb
stuffing. Bake 40 minutes at 350\u00b0.
In mixing bowl, mix with electric mixer, cream cheese and soup, undiluted, until dip consistency.
Drain can of shrimp and mix again.
Save a few shrimp to garnish.
Refrigerate until time to serve.
Time:
5 to 10 minutes.
Preheat oven to 350 degrees.
Cook wild rice as directed on package.
Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
Bake for 35 to 45 minutes.