14 ounces shrimp (raw and peeled)
4 tablespoons butter
4 tablespoons oil
3 garlic cloves
Splash lemon juice

Melt butter.

Add oil and garlic. Saute 1 minute.

Add splash of lemon juice.

Add shrimp and cook till pink (only takes a few minutes).

8 ounces uncooked linguine or fettuccine
2 tablespoons butter
1 tablespoon olive oil
1 pound raw medium shrimp, peeled and deveined
2 to 4 garlic cloves, minced
3/4 cup reduced fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) grated Parmesan or Romano cheese
1 tablespoon sliced green onions

Cook pasta according to package directions. Drain.

Heat butter and olive oil in a large skillet over medium heat.

When butter is melted, add shrimp and cook until opaque in the center, about 4 minutes, stirring frequently.

Add garlic and cook for 30 seconds.

Stir in sour cream, salt, and pepper until well blended.

Remove pan from the heat and add cheese. Mix gently.

Serve over pasta with additional cheese.

Sprinkle green onions on top.

Serves 4.

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

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.

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.

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!

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.)

8 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons grated onion
Tabasco sauce to taste (3 or 4 drops)
1 can shrimp, washed and drained, or 1 package frozen tiny shrimp, thawed and chopped
Salt and white pepper to taste

Mix all ingredients. Add shrimp last.

Serve with assorted crackers.

This is better made the day before it is to be served.

Variations: Use 2 tablespoons of chopped chives or parsley flakes for color. 1 tablespoon of chili sauce gives it a pretty pink color.