Lisas Shrimp Dip Recipes

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SHRIMP DIP



Shrimp Dip image

A quick and easy retro party classic. This Shrimp Dip is a perfect choice for your New Year's Eve menu!

Provided by Valerie Brunmeier

Categories     Appetizer

Time 5m

Number Of Ingredients 11

½ cup chili sauce (I used Heinz)
8 ounces cream cheese (slightly softened)
½ cup mayonnaise
¼ cup grated onion (use your cheese grater)
1 teaspoon creamed horseradish
1 dash or two Worcestershire Sauce
1 dash or two or three Tabasco Sauce
½ pound cooked salad shrimp or shrimp meat (divided (can sub small can shrimp))
2 tablespoons chopped fresh chives
Ritz Crackers
celery sticks

Steps:

  • Use an electric mixer to blend the chili sauce into the cream cheese in a large mixing bowl until very smooth. Add all of the remaining ingredients, except the shrimp, and blend until well combined.
  • Use a spoon to fold in the shrimp and chives, reserving a couple of tablespoons of shrimp for garnish. Cover and chill for at least an hour or two prior to serving.
  • Pile the reserved shrimp in the center of the dip and serve with Ritz Crackers and celery sticks.

Nutrition Facts : TransFat 1 g, Calories 154 kcal, Carbohydrate 5 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 495 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

SHELLY'S HOT SHRIMP DIP



Shelly's Hot Shrimp Dip image

This is a wonderful hot dip that was served at a family reunion. My cousin who gave it to me, says that she always doubles it. I have made it with bacon bits instead of the shrimp. It was good that way too!!

Provided by Dorothy F

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese
1 (10 3/4 ounce) can condensed cream of potato soup
1 cup frozen small shrimp or 1 (8 ounce) can small shrimp
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons finely mince onions (can be dried onion)
1/3 cup slivered almonds (optional)
8 ounces grated cheddar cheese

Steps:

  • Soften cream cheese.
  • Mix with undiluted soup.
  • Add shrimp (may need to cut up), onion, horseradish, salt & pepper.
  • Blend until smooth.
  • Spread half of the mixture in a buttered deep dish pie plate.
  • Sprinkle with almonds and half of the grated cheese.
  • Add remaining mixture.
  • Sprinkle remaining cheddar.
  • Bake at 350 degrees for 25 minutes or cheese is melted.
  • Serve with crackers.

Nutrition Facts : Calories 316.3, Fat 26.7, SaturatedFat 16.8, Cholesterol 83.8, Sodium 947, Carbohydrate 6.6, Fiber 0.3, Sugar 1.3, Protein 13

SHRIMP DIP II



Shrimp Dip II image

This is a spicy and creamy dip - good for vegetables.

Provided by Wilma Scott

Categories     Shrimp Dip

Time 5m

Yield 12

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 tablespoon hot pepper sauce
2 teaspoons lemon juice
1 teaspoon prepared horseradish
¼ teaspoon Worcestershire sauce
1 dash red food coloring
1 (6 ounce) can small shrimp, drained

Steps:

  • Combine cream cheese, mayonnaise, chile sauce, lemon juice, horseradish, Worcestershire sauce, red food coloring, and shrimp in a small bowl. Mix well. Serve immediately, or refrigerate. Do not make more than 24 hours in advance.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 1.1 g, Cholesterol 48.2 mg, Fat 14.1 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 164.3 mg, Sugar 0.2 g

LISA'S LOW FAT SHRIMP DIANE



Lisa's Low Fat Shrimp Diane image

I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have.

Provided by Lisa in Canada

Categories     Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 cup chopped green onion
3 cups sliced mushrooms
1 tablespoon reduced-calorie margarine
1/2 cup shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water))
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups long grain brown rice, cooked
2 teaspoons shrimp bouillon

Steps:

  • Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
  • Saute until shrimp begin to turn pink, and mushrooms are softened.
  • (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
  • Cook until shrimp are pink, and mushrooms done.
  • (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
  • Divide shrimp mixture into 4 portions, and serve over rice immediately.

Nutrition Facts : Calories 405.7, Fat 4.9, SaturatedFat 1, Cholesterol 220.9, Sodium 881.7, Carbohydrate 58.2, Fiber 3.9, Sugar 2.3, Protein 31.5

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