Nancys Shrimp Dip Food

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Steps:

• Prepare a large bowl of ice water; set aside.
• Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
• Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

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.

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.

NANCY'S SHRIMP DIP

Steps:

• Mix all ingredients together in large mixing bowl.
• Place mixture, about 1 or 1-1/2 cups at a time, into food processor (or electric blender). Process mixture to dip consistency and spoon into a medium size serving bowl. When all of mixture has been processed and transferred to serving bowl, stir and blend well.
• Cover and refrigerate an hour or so before serving.

SHRIMP DIP DELIGHT

Steps:

• Bring large pot of salted water to boil and add shrimp.
• Boil shrimp for approximately 5 minutes or until done (do not overcook).
• In large bowl blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise.
• Gently fold in shrimp.
• Cover and refrigerate for at least 8 hours or overnight.

NANCY'S PASTA W- SHRIMP, SPINACH, NUTMEG (AND MORE)

Steps:

• PASTA AND SPINACH -.
• cook pasta according to package directions, omitting salt and butter.
• Meanwhile, wash spinach and pat excess water.
• When pasta is done, drain the water and immediately return pasta to pan.
• Add spinach leaves and toss until spinach leaves wilt. Add cover to keep warm.
• SHRIMP AND BROTH -.
• Melt 1 tablespoon butter in nonstick sauce pan over medium heat. Add shrimp and garlic and saute until done (about 2-3 minutes).
• Remove shrimp from pan and set aside.
• Melt 1 tablespoon butter in pan and add onions, sauting until slightly opaque and stirring often.
• Add broth, vermouth, and grated lemon rind. Increase heat to medium and cook about 7-8 minutes or until mixture begins to thicken.
• Reduce heat and add cream cheese, stirring until well blended.
• Add salt, nutmeg, and black pepper. Stir together and remove from heat.
• Now add shrimp and onion mixture to the pasta/spinach and toss to mix everything together.

AUNT NANCY'S FAMOUS HOT CHEESE DIP

Steps:

• Preheat oven to 325 degrees.
• In a casserole dish (you can use 8x8 to 9x13 sizes), mix together cheese, mayonnaise, onion, and green chilies. Spread evenly in dish.
• Top with sliced pepperoni (I usually place with the edges touching but not overlapping) and sliced black olives (optional).
• Bake at 325 degrees for 25-30 minutes or until cheese is melted and bubbling around the edges.
• Serve hot with tortilla chips or your favorite dippers.

GARLIC SHRIMP DIP

Steps:

• Mix everything but the shrimp till well blended.
• Fold in shrimp and refrigerate if possible one hour before serving. Serve with plain potato chips.