Pink Shrimp Dip By Paula Deen Recipes

CHEESY SHRIMP DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.

PINK SHRIMP DIP BY PAULA DEEN

Steps:

• Combine all ingredients except shrimp and blend well.
• Stir in shrimp.
• Refrigerate, covered, until serving time.

PAULA DEEN: JODI'S CREAM CHEESE AND SHRIMP DIP

Steps:

• Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
• Cover and refrigerate for atleast 8 hours before serving.

PICKLED SHRIMP (PAULA DEEN)

Steps:

• Bring the water to a boil in a large saucepan.
• Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
• Drain well and rinse in cold water to prevent further cooking.
• Peel and devein shrimp, leaving tails on.
• In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
• Keep layering until jar is about 2/3 full.
• Pour vinegar and lemon juice over layers until jar is almost full.
• Leave space at the top so you can gently shake jar to remixs ingredients.
• Seal jar tightly and chill for a few days up to 2 weeks.
• Turn jar upside down to remix every other day or so.
• Serve chilled as an appetizer.