Thanks!
Cindy
Meredith's Shrimp Dip
About 8 ounces of shrimp, drained (It will become obvious that quantity is
only a guideline here)
1/3 cup cocktail sauce
1/4 cup mayonnaise (Best Food's/Hellman's)
1 or 2 Tablespoons Worchestershire sauce
1 or 2 Tablespoons lemon juice
1 teaspoon garlic salt--taste first, it shouldn't be too salty
Coarsely ground black pepper, also to taste
Mix together and let chill for a while before serving, to let the
flavors blend. You should have a creamy, piquant sauce with little
shrimp in it--don't overwhelm the shrimp, but don't make it too bland
either.
I like to scoop this up with pita bread (cut in 6 wedges then separated)
or tortilla chips. You get more of the sauce without dripping with the
pits.
Here is a recipe for Shrimp Dip that is the BEST I have ever
tasted. It's good for crackers or veggies.
Shrimp Dip
Cream together until smooth:
1 3-oz cream cheese, softened
1/2 cup mayonaise
1-1/2 tsp lemon juice
Add:
1/2 cup chopped celery
1/2 cup chopped onion
1 small can shrimp, chopped
Chill to blend flavors.
THE BEST! Enjoy.
CB
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"I try to think, but nothing happens!"
-Curly from the Three Stooges
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You can always drain and add the shrimp to a vegetable salad, or any
soups you make from a mix or canned.
My favorite would be in a dip for crackers. Experiment with cream
cheese or sour cream and soup mix or seasonings. I'll e-mail a recipe
for a mousse-y mold made from canned tomato soup, shrimp and herbs.
These come in very handy ... just use your imagination!!!
Dianne Coslit