- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Want to whip up a shrimp dip help
Posted on 4/18/19 at 7:53 pm
Posted on 4/18/19 at 7:53 pm
Got a lb of shrimp and some cream cheese. What other ingredients can I use that I may have in my house to make a shrimp dip for tomorrow
7
Posted on 4/18/19 at 8:39 pm to Dale Doubak
Sriracha, mayo, green onions.
Posted on 4/18/19 at 8:40 pm to Dale Doubak
Berl the shrimp and serve with cocktail sauce. Dump pick a peppa on the cream cheese.
Profit
Profit
Posted on 4/18/19 at 9:06 pm to Dale Doubak
If the shrimp are seasoned properly, you just need plenty of shrimp, cream cheese, mayo, hot sauce, worcestershire, salt, and some green onion.
This post was edited on 4/18/19 at 9:09 pm
Posted on 4/18/19 at 9:08 pm to Darla Hood
quote:
Sriracha, mayo, green onions.
This sounds good too, I'll have to try it with sriracha.
Posted on 4/18/19 at 10:02 pm to Dale Doubak
Cayenne, Green Onion, S & P
Posted on 4/18/19 at 11:04 pm to Dale Doubak
1 cup of mayo
1/4 cup of Dijon mustard
The juice from half of a lemon
Couple shots of Worcestershire
1 tsp cayenne
1 Tbsp of horseradish
Let it set up for a few hours.
1/4 cup of Dijon mustard
The juice from half of a lemon
Couple shots of Worcestershire
1 tsp cayenne
1 Tbsp of horseradish
Let it set up for a few hours.
Posted on 4/18/19 at 11:18 pm to Dale Doubak
I’m a big fan of a shrimp mold if this is for a party. More effort than a dip but awesome.
1 can of condensed tomato soup
¼ cup green onion chopped
¾ cup of finely chopped celery
2 pkg of Knox gelatin dissolved in ¼ cup cold tap water
1 cup of mayonnaise
2 tbsp of lemon juice
2 tbsp of Worchester sauce
1-2 tbsp of Tabasco
1 8 oz package of cream cheese (softened)
1.5 - 2 lbs of boiled shrimp (boil in zataran’s crab boil)
Salt and pepper to taste
Ritz crackers
Heat softened Philly & soup in saucepan until there are no lumps.
Dissolve gelatin in 1/4 cup cold water.
Combine gel with soup & Philly mixture and blend well by hand.
Add remaining ingredients.
Pour into greased ring mold and chill overnight.
*Shrimp, celery & green onions should be chopped by hand, not with food processor or blender.
Eat with Ritz crackers
1 can of condensed tomato soup
¼ cup green onion chopped
¾ cup of finely chopped celery
2 pkg of Knox gelatin dissolved in ¼ cup cold tap water
1 cup of mayonnaise
2 tbsp of lemon juice
2 tbsp of Worchester sauce
1-2 tbsp of Tabasco
1 8 oz package of cream cheese (softened)
1.5 - 2 lbs of boiled shrimp (boil in zataran’s crab boil)
Salt and pepper to taste
Ritz crackers
Heat softened Philly & soup in saucepan until there are no lumps.
Dissolve gelatin in 1/4 cup cold water.
Combine gel with soup & Philly mixture and blend well by hand.
Add remaining ingredients.
Pour into greased ring mold and chill overnight.
*Shrimp, celery & green onions should be chopped by hand, not with food processor or blender.
Eat with Ritz crackers
Posted on 4/19/19 at 12:47 am to SUB
I love an old fashioned shrimp mold.
Posted on 4/19/19 at 7:14 am to Gris Gris
+1 on the shrimp mold....retro but still delicious.
Posted on 4/19/19 at 3:43 pm to hungryone
I haven't made it in a while. Do you have a recipe you prefer?
Posted on 4/22/19 at 1:08 pm to Gris Gris
Bump for hungryone.
Posted on 4/22/19 at 1:57 pm to Gris Gris
No love for mine?
Pretty sure most of the recipe came from previous threads on here.
Pretty sure most of the recipe came from previous threads on here.
Posted on 4/22/19 at 2:16 pm to SUB
quote:
No love for mine?
Yours is pretty much like the one I've made except I like some bell pepper in mine. It's very good. I'll probably make that one soon. I was wondering if hungryone had another spin.
Posted on 4/22/19 at 2:36 pm to Gris Gris
I'm surprised I don't have any bell pepper in there honestly. I've only made it once and it turned out awesome. I probably borrowed from your recipe.
Haha, I just searched and it was your recipe that I borrowed from. Only thing I changed was adding lemon juice and worcestershire saurce.
Your recipe
Haha, I just searched and it was your recipe that I borrowed from. Only thing I changed was adding lemon juice and worcestershire saurce.
Your recipe
Posted on 4/22/19 at 3:13 pm to SUB
Actually, it's Darla's mother's recipe. Someone asked for it and I posted it.
Hmmm....I'm noticing it has a bit more cream cheese than I've used I think. I believe mine is 2 8 oz pkgs, but I'm good with 3.
I like the addition of L&P and lemon. I might add some lemon zest. I sometimes do that in place of lemon juice when I don't want it to be too sharp.
Hmmm....I'm noticing it has a bit more cream cheese than I've used I think. I believe mine is 2 8 oz pkgs, but I'm good with 3.
I like the addition of L&P and lemon. I might add some lemon zest. I sometimes do that in place of lemon juice when I don't want it to be too sharp.
Posted on 4/22/19 at 3:36 pm to Gris Gris
quote:
Hmmm....I'm noticing it has a bit more cream cheese than I've used I think. I believe mine is 2 8 oz pkgs, but I'm good with 3.
The recipe you posted in the other thread says 3 3oz packages of cream cheese...so 9oz total. I made mine with 8oz because that's how big the packages are. 2 normal size packages (16 oz) seems like a lot and 3 packages (22 oz) would be a ton.
This post was edited on 4/22/19 at 3:38 pm
Posted on 4/22/19 at 3:47 pm to Dale Doubak
Martin's Wine Cellar spicy shrimp dip:
SPICY SHRIMP
Cajun spiced shrimp, sweet peppers, sour cream, green onion, celery and cream cheese
SPICY SHRIMP
Cajun spiced shrimp, sweet peppers, sour cream, green onion, celery and cream cheese
Posted on 4/22/19 at 4:12 pm to SUB
Maybe they made 3 oz pkgs when Darla's mother was making it. I believe now that I use 1 8 oz pkg.
Posted on 4/23/19 at 1:01 pm to Gris Gris
One more bump for hungryone's shrimp mold recipe.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News