Holiday Shrimp Dip Recipes

Steps:

• Special equipment: 5-cup broiler-safe casserole dish
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
• When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
• Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
• Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
• Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Steps:

• Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.

Steps:

• Mix cream cheese with mayo.
• Add the remaining ingredients and blend thoroughly.
• Allow mixture to chill for 1 hour so flavors will blend.
• Serve with crackers or potato chips.

Steps:

• With electric mixer, beat cream cheese until smooth.
• Gradually blend in soup.
• Beat until smooth.
• Overbeating makes dip thin.
• Stir in remaining ingredients.
• Chill.

Steps:

• In a large bowl, combine oil, ginger, lime juice, garlic, soy sauce, sugar, and red pepper flakes. Mix well.
• Stir in the shrimp and cilantro.
• Cover and refrigerate 4 hours before serving. Stir occasionally while chilling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
• Bake for 20 minutes, or until bubbly. Serve with crackers.

Steps:

• Soften cream cheese.
• Mix with undiluted soup.
• Add shrimp (may need to cut up), onion, horseradish, salt & pepper.
• Blend until smooth.
• Spread half of the mixture in a buttered deep dish pie plate.
• Sprinkle with almonds and half of the grated cheese.
• Add remaining mixture.
• Sprinkle remaining cheddar.
• Bake at 350 degrees for 25 minutes or cheese is melted.
• Serve with crackers.

Steps:

• Blend all ingredients together with mixer.
• Best if flavours are allowed to blend overnight in refrigerator.
• Remove from refrigerator at least one hour before serving.

Steps:

• Spread cream cheese in an even layer on a serving dish or in the bottom of a glass pie pan. Combine shrimp with cocktail sauce in a bowl and spread evenly over the cream cheese layer. Sprinkle with mozzarella cheese, covering the shrimp layer. Sprinkle the red pepper and green onions over the cheese layer.
• Serve with your favorite crackers. My favorites are Wheat Thins and Triscuits.
• Happy Dipping!!!

Steps:

• Beat cream cheese into salad dressing until smooth. Set aside one can of shrimp to be added after mixing to retain shrimp's shape.
• Mix all other ingredients together into cream cheese mixture. Add the final can of shrimp.
• Chill 1 hour or until ready to serve.