Shrimply Delicious Dip Recipes

SHRIMPLY DIVINE DIP

Shrimply Divine Dip image

Make and share this Shrimply Divine Dip recipe from Food.com.

Provided by karen in TN

Categories < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

shrimp, small, 1 can
crabmeat, 1 can
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
Good Seasonings Italian salad dressing mix, 1 package
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce

Steps:

Gently blend all ingredients well.
Chill for 2 hours prior to serving.
Serve with sturdy ruffled type chips or any variety of crackers.

Nutrition Facts : Calories 111.2, Fat 10.8, SaturatedFat 6.8, Cholesterol 29.6, Sodium 94.3, Carbohydrate 2.1, Sugar 0.4, Protein 2.1

SHRIMPLY DIVINE DIP

Shrimply Divine Dip image

This recipe is at least 30 years old and I still get requests to make it! This is one of those recipes where children can help since it is mostly stirring. I have altered the original a tad just to add some extra color appeal. Otherwise, it stands true!

Provided by Chef Kayce

Categories Spreads

Time 20m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 teaspoons lemon juice
1 (1/8 ounce) packet Good Seasonings Italian salad dressing mix (standard packet)
1/4 cup finely sliced green onion
1 cup finely chopped cooked shrimp

Steps:

Mix the cream cheese, sour cream, lemon juice, and dressing mix together in a large bowl.
Once well blended, fold in the shrimp and green onions.
Refrigerate for at least one hour.
Serve with crackers (originally was served with Ritz).

SHRIMPLY DELICIOUS SHRIMP SALAD

Shrimply Delicious Shrimp Salad image

Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.

Provided by NIKIJO

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion
2 hard-cooked eggs, chopped
¾ cup mayonnaise
salt and pepper to taste

Steps:

In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g

BEST EVER SHRIMP DIP

Best Ever Shrimp Dip image

This creamy shrimp dip is great with chips, crackers or bread. It's always the first thing to go at any party!

Provided by Monica

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 2h10m

Yield 32

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped celery
½ pound cooked and peeled shrimp

Steps:

In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 0.5 g, Cholesterol 24.7 mg, Fat 8 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 80.8 mg, Sugar 0.2 g

SHRIMPLY DELICIOUS

Shrimply delicious image

This recipe does have quite a few ingredients, but it really goes together quickly and easily. Don't let the amount of onions fool you....when they cook down you'll have ½ of what you started with much like cooking spinach. Also if you have fresh mushrooms you can use them as well, for this dish I like the small button...

Provided by Irisa Raina 9

Categories Seafood

Time 1h25m

Number Of Ingredients 20

Ingredients

2 pounds jumbo shrimp " head off, tail on "
4 cloves of oil simmered garlic " smashed "
2 & ½ large sweet onions " chopped "
2 tablespoon garlic oil " for sautéing the onions "
2 tablespoon unsalted butter " for sautéing the onions "
1 large orange
1 lemon
2 teaspoon turbinado sugar
2 jars - 4.5 ounces button mushrooms " drained "
1 poblano pepper " seeded and cored "
1 jar - 12 ounce jar of artichokes " drained "
1 yellow squash sliced into strips
1 - 6 ounce bag fresh spinach " washed and chopped "
1 can - 14.5 ounce can fire roasted tomatoes " drained " reserve liquid
1 tablespoon unsalted butter " for sautéing the vegetables' "
1 lb. pasta of your choice
white wine
parmesan cheese
HOW TO MAKE GARLIC OIL:
cook 2 heads of garlic in 2 cups of oil let it cool and then peel and clean the garlic and set aside, this is how you'll get the garlic oil.

Steps:

1. In a very large pan " you'll use this for the rest of the recipe "chop the onion and sauté it with the garlic, garlic oil, butter and sugar till it is caramelized, remove and set aside.
2. Put the shrimp in the pan and add the wine " enough just to cover the shrimp" to the pan along with the juice from the orange and lemon, bring this to a simmer and cook the shrimp till they are almost done. They will cook further when added to the vegetables.
3. Bring a pot of salted water to a rolling boil and cook the pasta according to the box directions, drain and rinse, put back in the pot & cover till you are ready to serve this dish. Reserve one cup of the pasta water, and add it to the pot of pasta and toss, this will keep the pasta from sticking.
4. Remove the shrimp from the wine and refrigerate the shrimp, if you are making this ahead of time..." reduce the wine sauce by half "then add the unsalted butter to the wine and add the mushrooms, artichokes, squash, tomatoes, peppers and spinach. Cook on low till the peppers are soft, and spinach has wilted.
5. Add the reserved tomato broth to the wine and cook for just a minute. Add the shrimp and cook for 3 minutes or until the shrimp look fully cooked.
6. Serve over pasta and freshly grated cheese, and toasted baguette bread.

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