Friday, September 3, 2010
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.)
Posted by Grandma Jeanne on May 4, 2009
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.
Posted by Grandma Jeanne on April 20, 2009
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.
Posted by Grandma Jeanne on October 4, 2008
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.
Posted by Grandma Jeanne on March 22, 2007
1 pound green shrimp
1/2 cup flour
1/4 teaspoon salt
Dash pepper
2 tablespoons olive oil
2 shallots, minced
1 teaspoon lemon juice
2 tablespoons butter
1/2 cup white wine
2 tablespoons brown gravy (canned)
Chopped parsley
Peel and clean shrimp.
Heat olive oil in skillet
Sprinkle the shrimp with flour, and drop the floured shrimp into the hot oil. Sprinkle shrimp with salt and pepper.
Allow shrimp to cook quickly, about 3 minutes, or until pink.
Lower heat and drain excess olive oil.
Add butter, shallots, lemon juice, white wine, and brown gravy. Allow to heat through.
Top with chopped parsley, and serve with steamed rice.
