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.

8 ounces cream cheese
1 can shrimp, drained and chopped
1 bottle cocktail sauce
Green pepper
Green onion
Grated Cheddar cheese

Spread cream cheese in 8-inch pie plate.

Add shrimp. Pour sauce over shrimp. You may not want to use entire bottle.

Add pepper and onion.

Sprinkle with grated cheese.

Note: The amounts of green pepper, green onion, and cheese are all according to taste.

Baste the shrimp frequently while they are broiling so they don’t dry out. Use shrimp sized about twenty to the pound–shrimp much smaller can become
tough when broiled.

3/4 cup butter
1/3 cup olive oil
2/3 cup chopped onions
1-1/2 tablespoons minced garlic
3 or 4 tablespoons freshly squeezed lime juice
A pinch cayenne pepper (creole spices work okay)
2 pounds shrimp, shelled
1/3 cup minced parsley
salt

Preheat the broiler to 550 degrees.

Heat the butter and olive oil together in a large ovenproof pan.

Add the onions and garlic and slowly cook them for about 5 minutes, or until softened but not browned.

Stir in the lime juice, cayenne pepper, and shrimp. Continue stirring until the shrimp are coated with the butter mixture.

Broil the shrimp for 5 to 7 minutes, basting once or twice. Taste and salt if necessary.

Just before serving stir in the parsley.

Serve with a good supply of French bread to mop up the juices.

Serves 4.