Aunt Vickis Shrimp Dressing Food

AUNT MAYME'S HOT SHRIMP DIP

Steps:

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

SHRIMP SALAD WITH ZESTY DRESSING

Steps:

• In small bowl, beat dressing ingredients with whisk until blended.
• On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.

AUNT KAREN'S SHRIMP SALAD

Steps:

• In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

LIP-SMACKING LINGUINI SALAD WITH HORSERADISH DRESSING

Steps:

• Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
• Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
• Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using) and Tabasco sauce; taste and add salt and/or pepper if you wish.
• In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all) and combine well.
• Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.

AUNT SARA'S SHRIMP MARINADE

Steps:

• Mix all together. Marinate at least 3-4 hours.

AUNT VICKI'S SHRIMP DRESSING

Steps:

• Start to boil gizzards with salt and pepper, replenish water as necessary (gizzards can take several hours) Prepare cornbread as directed on package (add 2 tbsp. flour too) Dice onions, green peppers and celery. Sautee and put aside Steam shrimp (if possible) boil if no steamer. DO NOT OVERCOOK SHRIMP. Cut into about 3 pieces each and put aside In a large bowl, break the cornbread into manageable sized pieces, slice gizzards and add onions, green peppers and celery Grate the 2-3 eggs in, add the dry seasoning (sage, etc. above. Watch amount of salt as broth is salty) Add chicken broth and shrimp Bake at 400 degrees for about 1 hour (but don't let dressing get dry) Note: all ingredients should be cooked before adding to cornbread. You can actually add shrimp after dressing is cooked as they are easy to overcook.

SHRIMP CORN BREAD DRESSING

Steps:

• In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.