Shrimp Delight Food
SHRIMP DELIGHT
I got this recipe from a co-worker. The first time I made it, my boys ate all of it. The next time I added a second pound of shrimp with the same amount of marinade. My boys ate all of that as well. I always serve over rice.
Provided by NancyRob
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thaw shrimp according to directions.
- Remove shells.
- Cut Yellow Pepper into 1/2 inch chunks.
- Mix all ingredients and marinade 1/2 hour.
- Cook in 450 degree oven for 10 minutes
- Serve immediately over rice.
Nutrition Facts : Calories 392.1, Fat 29.3, SaturatedFat 3.9, Cholesterol 172.8, Sodium 421.8, Carbohydrate 8.4, Fiber 0.5, Sugar 4.4, Protein 24.1
SHRIMP DELIGHT
Shrimp lovers and cheese lovers will wrestle for a chance to dip their crackers into this delicious, easy dip!
Provided by Vicki Stogner
Categories Shrimp Dip
Time 1h15m
Yield 24
Number Of Ingredients 4
Steps:
- In a 9 inch round serving dish, spread the cream cheese. Top with a layer of cocktail sauce. Arrange shrimp evenly over cocktail sauce. Sprinkle Cheddar cheese over all. Chill in the refrigerator approximately 1 hour before serving.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 1.8 g, Cholesterol 31.4 mg, Fat 5.1 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 157.5 mg, Sugar 1 g
SHRIMP DIP DELIGHT
This recipe comes from the New Orleans cookbook entitled "Jambalaya" which was the official cookbook of the 1984 Louisiana World Exposition. It is a very easy and flavorful dip. You must refrigerate it for the best flavor. Preparation and cook time does not include refrigeration time.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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