Nancys 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 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.

SUMMER SHRIMP BOIL

Steps:

• In a 12-quart stockpot, combine 2 cups water and the white wine, garlic, onion, thyme, bay leaves, coriander seeds, mustard seeds, pepper, salt and red potatoes. Bring to a boil over medium heat, then cover the pot and cook for 10 minutes.
• Add the corn and sausage to the pot, cover and cook for another 10 minutes. Add the clams, cover and cook for another 2 minutes. Add shrimp and cook until just cooked through, another 3 to 5 minutes.
• Add the butter, parsley and lemon wedges to the pot. Cook, covered, for another 2 minutes. Pour the shrimp boil out onto newspaper and serve with garlic bread.
• Preheat the oven to 375 degrees F.
• Add the butter and garlic to a small saucepan and cook over medium-high heat until the butter melts. Slice the baguette in half both vertically and horizontally, and place on a baking sheet. Pour the garlic butter over each piece of bread, season with salt and pepper, and place in the oven until the bread is golden brown, 10 minutes. Cool, slice and serve.

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.

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.

GRANDMA JAYNE'S SHRIMP DIP

Steps:

• Combine in a medium size bowl and still until well combined. (The original recipe called for putting all the ingredients in a food processor and pulsing until well combined - I didn't have one and mixing by hand worked just as well.).
• Place in a serving dish and cover with plastic wrap and chill overnight to allow flavors to blend.
• Serve with crackers or crudite.

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.

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.

BAKED CRAB DIP (NANCY'S YOGURT)

Steps:

• Place the crabmeat in a medium bowl and flake with your fingers.
• Stir in the bell pepper, parsley, and chives.
• Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce.
• Transfer to a 1-quart shallow baking dish.
• In a small bowl, combine the panko and lemon zest.
• Position a rack in the upper third of the oven and preheat the oven to 425.
• Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

TANGY SHRIMP DIP

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth. Spread into the bottom of a serving dish. Top with layers in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato. Cover and refrigerate for 1 hour before serving.