Hot Shrimp Bacon And Horseradish Casserole Dip Recipes

Steps:

• Let cream cheese soften a bit, then mix cream cheese, bacon bits, horseradish, and sour cream in mixing bowl. It's best if it's mixed very well - I use my hands just to make sure.
• I also like it with lots of bacon and horseradish, so use your own judgement when adding.
• Place mixture in a serving bowl or back in the cream cheese tub, and let sit in your refrigerator overnight.
• Serve with Wheat Thins (my personal favorite), Ritz crackers, Triscuits, or any other snack cracker. Watch in amazement as your friends, family, or co-workers shove each other aside to get the last little bit from the bottom of the bowl!

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

Steps:

• Preheat a grill pan over medium high heat.
• Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
• In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
• Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

Steps:

• Preheat oven to 350°. Grease a shallow 1 quart casserole.
• Cook bacon in a medium skillet until crisp.
• Crumble and set aside.
• Chop shrimp to small bite size pieces.
• In a large mixing bowl, mash cream cheese and mayo together till well blended.
• Add the rest of ingredients.
• Pour into the casserole dish and bake till browned and bubbly 20-25 minutes.
• Serve with crackers or party rye.

Steps:

• Mix all together.
• Serve with assorted crackers, veggies, etc.

Steps:

• Mix ingredients until blended.
• Refrigerate several hours or until chilled.

Steps:

• Heat oven to 375 degrees. Chop shrimp coarsely.
• In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
• In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
• Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
• Makes about 2 cups, or 6 to 8 servings.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
• Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
• Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.

Steps:

• Stir all ingredients until well mixed.
• Cover; chill.
• Makes 2 cups.