Georgias Shrimp Dip Food

SHRIMP DIP

Steps:

• Make one day ahead.
• Let cream cheese rest at room temperature until soft.
• Mash all ingredients together (a potato masher works great).
• Chill before serving, at least one day.

SHRIMP PO' BOYS

Steps:

• In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

GRANDMA'S FAMOUS SHRIMP DIP RECIPE

Steps:

• In a medium sized mixing bowl, add all the ingredients.
• Mix until smooth.
• Serve with ripple chips or crackers or it can be used as a filling for Shrimp Puffs.
• Cover tightly and store in refrigerator. Best to use it within a couple or so days.
• Mix well before serving. Can garnish with more Shrimps on top.

SHRIMP DIP

Steps:

• Preheat oven to 350 degrees F. Coat baking dish with non-stick cooking spray.
• Place Gorton's Baked Shrimp Scampi bag on a baking sheet and bake according to directions.
• In a large bowl, beat together softened cream cheese, sour cream and mayonnaise. Stir in mozzarella cheese, Parmesan, red pepper and red pepper flakes.
• Once shrimp is cooked, add it into the cheese mixture and stir.
• Spread mixture into baking dish and bake for approximately 20 minutes.

GRILLED SHRIMP SALSA

Steps:

• Preheat a grill pan over medium-high heat.
• Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
• Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
• Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

SHRIMP DIP

Steps:

• Fold mayo and ketchup.
• Fold in onions, relish, eggs and pepper.
• Place garlic in the middle of the mixture.
• Cover and place in refrigerator for several hours to a day in advance. I like to prepare the day before or that morning.
• When ready to serve, remove garlic and fold in Shrimp.

SHRIMP DIP

Steps:

• Beat together the cream cheese, sour cream and mayo until smooth and creamy. Spread out on a large plate with an edge or in a 9x13 pan.
• Spread the seafood sauce over the cream cheese mixture gently.
• Sprinkle the shrimp over top of the sauce in an even layer.
• Layer the remaining ingredients however you like. I usually go green peppers, tomatoes, a little cheese, green onions and then the rest of the cheese.
• Refrigerate until serving.
• Serve with Ritz crackers for the BEST taste, but this also works with tortilla chips!

EASY SHRIMP DIP

Steps:

• Preheat oven to 350 degrees
• Mix all ingredients together.
• Bake in uncovered dish for 20 minutes.

CREAMY SHRIMP DIP

Steps:

• Combine cream cheese, shrimp, mayonnaise, chile sauce, onion, Worcestershire sauce, and lemon juice in a bowl; beat with an electric mixer until well mixed.

GEORGIA'S SHRIMP DIP

Steps:

• Finely dice the onion and mince the garlic. De-seed the tomatoes and jalapenos and finely chop both. Add a dash of vegatable oil to a medium pot and heat over medium heat. Add the onion and garlic and saute until soft (do not brown). Add the cream cheese and stir frequently until melted. Be careful not to burn the cream cheese. Add the tomatoes, jalapenos and shrimp. Stir until mixed. Turn heat down to very low and let flavors mix, stirring occasionally. Serve warm with Tostitos scoops.