Soften cream cheese.
Press in large pie pan or dish.
Cover with shrimp cocktail sauce.
Place partially thawed salad shrimp over sauce.
Serve on crackers.
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
Spread cream cheese on plate, then spread cocktail sauce over the cream cheese.
Top with salad shrimp and cheese.
Place cream cheese on a serving platter.
Pour over cocktail sauce.
Top with salad shrimp. Garnish with green onion. Squeeze about 1 teaspoon lemon juice and 1 teaspoon parsley flakes over top.
Serve with fancy crackers.
Put the pimento cheese into a 1-quart bowl.
Measure the mayonnaise and add to the pimento cheese.
Add the minced onions; stir in the horseradish.
Add the Tabasco sauce and pinch of garlic salt.
Add the frozen salad shrimp.
Stir all ingredients and mix well.
Put in refrigerator.
Let set for 2 hours before serving.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Mix the salad shrimp, kiwi fruit, mayonnaise and ginger
Thaw shrimp and chop, if desired.
Mix mayo, ketchup, garlic salt and Worcestershire-makes a pink sauce.
Stir shrimp, pink sauce, and bell pepper together. Season to taste with Tabasco and Old Bay.
Serve in tomato halves or on a croissant.
Preheat oven to 250 degrees F (120 degrees C).
Melt butter in a saucepan over medium heat. Fold shrimp into melted butter to coat. Mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. Cover dish with aluminum foil.
Bake in the preheated oven until bubbling, about 45 minutes.
Peel and devein shrimp, retaining tails, if desired; set
ackage. Meanwhile, thaw the frozen shrimp in a colander using cold
On a 10\"-12\" serving plate spread cream cheese (I sometimes use a pizza pan) .
Spread on cocktail sauce (you won't need the whole bottle).
Place shrimp on top of sauce.
Put them close together so shrimp covers sauce completely.
Cover and refrigerate.
Remove from fridge at least 30 minutes before serving.
CHIPOTLE SALAD DRESSING:
Place the first
Saute onions in butter until tender.
Mix milk and soup together.
Add the onions.
Add thawed shrimp to mixture.
Then add dash of salt, pepper and 1 tablespoon of parsley.
Cook until hot, stirring occasionally.
All you have to do is place the bar of cream cheese on a nice dish, pour the cocktail sauce over it and top it off with the salad shrimp.
Serve with your favorite crackers, most prefer Triscuits or Wheat Thins. Just dip crackers in and eat!
PS: Size of items depends on how many your serving, so adjust as needed.
eeded.
To prepare the shrimp: In a small bowl, combine
Combine all ingredients in large baking dish or casserole. Serve with corn muffins and salad for an easy buffet.
This is fairly hot and spicy.
Thaw salad shrimp overnight in the fridge or
Use food processor.
Mix all ingredients except shrimp.
Mix shrimp in last.
Mix lightly, leaving shrimp in small pieces.
Dip is excellent on crackers, as a chip dip or on bread or toast.
Cook rice as directed on box.
Mix and heat soups, Ro-Tel and shrimp until shrimp are thoroughly heated. Put cooked rice into large casserole dish and pour shrimp mixture over it.
Serve hot with salad and hot rolls.