Thaw dip and shrimp according to package directions.
In a bowl, combine dip and lemon juice.
Gently stir in chopped tomato. Transfer to shallow serving bowl; put dollop of sour cream atop avocado mixture.
With a narrow spatula, swirl sour cream through avocado mixture to marble.
Arrange shrimp atop dip.
Cover and chill several hours.
Serve with vegetable dippers.
Makes 16 servings.
umps.
Add spinach, artichokes, shrimp, cayenne and black pepper and
e starting off with frozen shrimp, don't thaw them;
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.
ot.
Pour can of rotel (do not drain) over cream
Mix together both ingredients.
Add salt to taste, if desired. Do not add real shrimp to this recipe because it will not taste good.
Serve with crackers.
week.
For the Shrimp: Heat the sugar and water
Brown sausage in large frying pan, drain and return to pan.
Add 3 packages of cream cheese to the sausage.
Drain about half of the liquid off the rotel tomatoes (actually pouring the rotels into a strainer will drain off too much of the liquid, just drain with lid on can).
Add the rotel tomatoes to the cream cheese and saugage and melt all ingredients together until well blended.
Can be served in a crock pot to stay hot.
Melt butter in a 10-inch skillet; add onion, green pepper, garlic and pimientos.
Cook until tender.
Add salt, pepper and drained tomatoes and green chilies.
Simmer 15 minutes.
Run tap water on shrimp to dissolve ice crystals if using frozen shrimp. Then add drained shrimp to skillet mixture.
Cover and simmer 5 minutes.
Add reserved Ro-Tel juice if more liquid is needed. Either add rice and simmer 5 minutes or serve shrimp with platter of warm rice.
Serves 4.
Brown ground beef.
Drain.
Pour in rotel.
Stir and let cook down some.
Cut velveeta into cubes.
Pour into ground beef.
Stir until all cheese is melted.
Cook sausage and drain.
Add softened cream cheese and rotel and mix well.
Great with the big corn chips.
Saute pepper and onion in two tablespoons oleo or cooking oil.
Add sausage and continue to stir until sausage is browned. Drain on paper towels.
In crock pot, place cubed cheese and drained Rotel tomatoes.
Add sausage mixture, olives, pimentos, and Italian seasoning.
Continue to stir until cheese is melted and mixture is thoroughly combined.
Serve from crockpot with tortilla chips.
brown ground beef and add Rotel tomatoes. fry until tomatoes are carmelized.
then add pace picante' salsa let this come to a boil. add cheddar and reduce heat.
Let simmer for about 10 minute
and serve with whatever type of chips you like.
Brown sausage in skillet; drain excess grease.
Add cream cheese and cook over medium heat until melted.
Add Rotel and mix well.
Serve warm with chips.
Brown sausage and drain.
Heat cream cheese and rotel in microwave for 2 minutes.
Stir in sausage and heat until cream cheese is melted.
Serve warm with chips.
2 to 3 minutes. Add shrimp, chile flakes, and salt. Cook
Put Rotel (and its juice) and cubed Velveeta in the slow cooker.
Cover and cook on low for about 2 hours.
Stirring occasionally.
Serve with the Tortilla chips.
Drain liquid from cans of rotel.
Soften cream cheese, then add all ingredients.
Mix well.
Chill for 1 hour before serving.
Serve with hearty corn chips or tortilla chips.
In a small bowl, with electric mixer at medium speed, beat shrimp, cream cheese, cocktail sauce, celery and horseradish until well blended.
Cover; chill until serving.
Garnish with lemon slice and parsley sprig, if desired.
Serve as a dip with pretzel chips or crackers.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.