Preheat oven to 375. Lightly brush bread slices with olive oil and bake 10-12 minutes until golden brown.
Combine cream cheese, goat cheese, Italian seasoning, and garlic; set aside.
Heat butter in large skillet over medium heat until melted. Add garlic, shrimp, and bell pepper.
Cook and stir 3-5 minutes. Remove from heat and stir in parsley.
Spread each bread slice with cheese mixture, top with 2 shrimp and serve.
Combine the shrimp, garlic, extra virgin olive oil,
ntil translucent. Add shrimp and saute until shrimp curls and just turns
nd place half of each shrimp on each toast point and
andling, leave tails intact.) Steam shrimp just until cooked through. Let
Combine shrimp, eggs, celery salt, salt and pepper.
Combine mayonnaise with cream.
Fold into shrimp mixture.
Spread shrimp mixture between bread slices.
Cut into halves, diagonally. Fasten corners with wooden picks.
Place on cookie sheet; broil 4-inches from source of heat for 10 to 15 minutes or until bread is toasted.
Yield: 8 servings.
Rinse shrimp well.
Set aside.
Dissolve gelatine in boiling water.
Set aside.
Bring tomato soup to a boil.
Add cream cheese. Let it melt into soup.
Add mayonnaise.
Mix well.
Add celery, onion, chives, parsley and shrimp.
Stir well.
Pour into prepared ring mold or fancy fish mold that has been sprayed with Pam vegetable oil.
Place into refrigerator overnight.
Unmold onto platter or tray that has been lined with lettuce leaves.
Serve with crackers.
eat.
Shell and devein shrimp, leaving tails intact.
Place
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Put cream cheese in a bowl, pour cocktail sauce over it, then put shrimp over that.
Serve with Ritz or crackers of your choice.
In a mixing bowl, stir together the cream cheese and mayonnaise.
Stir in the catsup, mustard and garlic powder.
Stir in the chopped shrimp, cucumber and onion.
Spread over melba toast.
Garnish with additional shrimp and cucumber if desired.
Spread cream cheese in glass pie plate; pour cocktail sauce over cream cheese and spread.
Then add layer of shrimp.
Chill and serve with crackers.
Spread cream cheese in bottom of a bowl.
Pour sauce over cream cheese. Put shrimp over cocktail sauce. Serve with crackers.
Combine butter, cream cheese, mayonnaise, garlic salt, pepper, Worcestershire sauce and lemon juice; mix well.
Stir in onion, celery and shrimp.
Serve with crackers or party rye bread. Yields about 2 1/4 cups.
Mix horseradish, Ricotta cheese, chives and onion; spread on pizza dough.
Arrange shrimp on top of Ricotta cheese mixture; sprinkle on bacon and peppers.
Top with cheese and red peppers to taste.
Bake at 425\u00b0 for 8 to 10 minutes or until crust is done. Leave crust in square shape and cut into bite-size pieces.
Heat tomato soup and gelatine together until slightly thick. Beat together cream cheese, onion, celery and mayonnaise.
Blend with gelatine and tomato soup.
Add shrimp.
Place in mold and chill about 2 hours.
Serve with crackers.
Soften
gelatin in water.
Bring soup to boiling point, but do not
boil.
Melt
cream cheese and gelatin in hot soup and whip with
a
wire
whip.
Add mayonnaise, celery, onion, green pepper, salt, pepper and shrimp.
Pour into Jell-O mold. Chill overnight. Turn out onto a serving plate and serve with your favorite crackers.
Mix cream cheese and finely chopped green onions.
Spread in a quiche dish.
Top with finely chopped shrimp.
Cover with cocktail sauce.
Serve with crackers.
tart preparing the blackened shrimp.
Finish the grits by
emove vein.
Butterfly each shrimp and pound lightly with mallot