Posted by Grandma Jeanne on January 11, 2010
My husband made this for dinner last night. It was easy, but it tasted so good…
Ingredients:
1 pound extra large shrimp – we used fresh but frozen will also work
2 tablespoons olive oil
2 tablespoons dry vermouth or white wine (we used vermouth)
2 cloves minced garlic
Salt
Pepper
Place shrimp in a plastic bag and place in a deep bowl.
Marinade: combine oil, vermouth, garlic, salt, and pepper in a small bowl. Pour over the shrimp in the bag. Close bag.
Marinade shrimp in the refrigerator for 2 to 8 hours. Drain shrimp, saving marinade.
Arrange shrimp on the unheated rack of a broiler pan.
Brush shrimp with marinade.
Broil 4 to 6 inches from the heat for about 5 minutes or until the shrimp turn pink. Turn shrimp over once.
Serves two hungry people!
340 calories
Posted by Grandma Jeanne on June 22, 2009
1 can shrimp
1 cup mayonnaise
1 bag grated Cheddar cheese
1 minced onion
Drop of Worcestershire sauce
1/2 cup sour cream
Mix together and serve.
Posted by Grandma Jeanne on June 1, 2009
1 large package cream cheese
1/4 cup milk
1 can shrimp, flaked
1/4 onion, cut fine
Dash of Worcestershire sauce
Cream the cream cheese in mixing bowl with fork.
Add milk until real creamy.
Add chopped onion, flaked shrimp, and Worcestershire sauce.
Makes about 1 pint.
Posted by Grandma Jeanne on May 28, 2009
My friend Joanne brought this dip to a Bible study one night. It was a very big success!
1 8-ounce package cream cheese
1/2 pound cooked shrimp (fresh is best)
1 teaspoon lemon juice
1 tablespoon grated onion
2 heaping tablespoons mayonnaise
Stir together.
Refrigerate.
Make at least 3 hours ahead.
Serve with crackers. I like to use Wheatsworth stone ground wheat crackers.
Enjoy!
Posted by Grandma Jeanne on May 18, 2009
1/2 cup milk
2 (8 ounces) packages cream cheese, softened
2 (4 1/2 ounces) cans shrimp, chopped and drained
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon dill seed
Blend milk and cream cheese.
Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt, and dill.
Cover and chill for l hour or more.
Makes 3 cups. (This recipe can easily be cut in half.)
