Mammas 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.

MOM'S SHRIMP DIP

Steps:

• Set aside a few of the nicer looking shrimp, then chop up the rest.
• In a medium bowl, mix cream cheese and mayonnaise until well blended. A blender works best, to get the mixture nice and smooth. Then stir in the chopped shrimp, green onion, and garlic salt.
• Transfer dip to a small serving bowl and top with reserved whole shrimp and additional green onion. Sprinkle a bit of freshly ground black pepper over the top. Serve with crackers and fresh veggies for dipping. For crackers, we mostly serve this dip with Ritz Original Crackers or Keebler Original Club Crackers.

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.

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.

BEST EVER SHRIMP DIP

Steps:

• In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

MARK'S SHRIMP

Steps:

• Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
• Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
• Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
• Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

MAMMA'S SHRIMP DIP

Steps:

• Spray dish with Pam and spread the softened cream cheese in layer.
• Pour jar Picante Sauce over cream cheese.
• Sprinkle shrimp on top of Picante Sauce.
• Let sit in refrigerator over night.
• Take out and let set for a while before serving to allow cream cheese to soften.
• Serve with assorted crackers.

BLOODY MARY SHRIMP DIP

Steps:

• 1. In a medium bowl, mix together cream cheese and mayonnaise until smooth.
• 2. Add all remaining ingredients except shrimp and mix until combined; gently fold in shrimp.
• 3. Cover and refrigerate overnight before serving.
• 4. Serve with crackers or vegetables.

KELLY'S SHRIMP DIP

Steps:

• Boil the shrimp (peeled) in about 1 teaspoon of shrimp boil (drain) let cool. Do not over boil. I just boil for about 15 minutes.
• While the shrimp are cooling mix the mayo, softened cream cheese and all other ingredients, except the green onions. Mix with a hand mixer. No lumps should be left from the cream cheese. Then put in your shrimp that have been cut in a food processor. No big pieces. Add your green onions after everything is mixed together. (For the lemon juice, w.sauce, hot sauce, paprika, and onion powder, only give a few shakes of each. Do not give more than one or two or three shakes of each because it will be over-powered with these. ) Add salt if needed and black pepper to taste. You can put in a shrimp mold to set (coated with mayo) so it will slide out easily, or just put in a dish and it will come out just as wonderful. This is a delicious recipe and hopefully everyone who tastes it will want the recipe. We enjoy eating this with Wheatables or Wheat thins. Any crackers of your choice.

MY GRANDMA'S FAMOUS SHRIMP DIP

Steps:

• Heat tomato soup in pot med-low heat.
• Add block of cream cheese into pot with soup.
• Melt cream cheese completely.
• Gradually pour in gelatin packet, slowly.
• Take off heat after dissolved.
• Add mayonnaise, chopped onion, celery, and shrimp.
• Put in mold or bowl,cover and refrigerate overnight.
• Garnish with parsley and crackers.

CULICHI SHRIMP (OR BAKED DIP)

Steps:

• Poblanos on their own are mild chilis, only slightly spicy. It's a matter of preference whether you want to use poblanos alone or add a few jalapeños. I like things spicy, so I always add hot peppers. I generally make it less spicy as an entree (1-2 jalapeños) and spicier as a dip or appetizer (4+ jalapeños). But it is personal preference entirely. Try it with only poblanos the first time, then adjust the next time!
• The traditional cheese used in this dish is Mexican Oaxaca cheese, a mild white cheese that melts wonderfully. If you find it, great. If not, shredded mozzarella works perfectly (my Mexican mother-in-law uses mozzarella!).
• 1) Roast whole poblanos with jalapeños (if using): Place on cookie sheet at 400 degrees. Bake for ~20 minutes, turning over midway. You want the peppers to be soft and charred in some spots. If necessary, bake a a few more minutes. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). This can be done a week ahead of time.
• 2) When the peppers are cool, peel off the outer membrane of the peppers, along with seeds and stems. Discard skin, stems, and seeds.
• 3) Puree: Place all ingredients, except for the cheese and salt, in the blender or food processor, and blend until smooth.
• 4) Heat oil in large sauté pan. Add the puree and simmer, over low heat for 5-10 minutes, stirring often. Taste - checking that the "bitter" taste of the raw onions has gone.
• 5) Taste and add salt to your taste.
• 6) At this point, the sauce itself is done. This can be done ahead of time and saved in the fridge for a few days.
• 7) For SHRIMP Culichi: Sauté a pound of shrimp in a tablespoon of oil, 2-3 minutes each side, until almost done.
• 8) Arrange in a baking dish. Pour culichi sauce over the top. Sprinkle with shredded 1/2 cup mozzarella. Bake for ~20 minutes at 350 degrees.
• For FISH: Saute pieces of firm mild fish (cod, mahi, etc) in a tablespoon of oil, until almost done. Arrange in a baking dish, pour culichi over the top, sprinkle with 1/2 cup mozzarella, and bake, 20 minutes, 350 degrees.
• For DIP (no seafood): Stir 1.5 cups shredded mozzarella into the culichi sauce and pour into a baking dish. Sprinkle remaining shredded cheese on top. Bake until hot and bubbling and the cheese is browned in spots on top (approx 25 minutes, 350 degrees).
• Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html.

HERBED SHRIMP DIP

Steps:

• Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop.
• In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.