|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
1 - 10 of 165 for shrimp dip worcestershire sauce
Thaw soup. Process ... until smooth. Drain shrimp and add to ... bowl. Sprinkle with paprika for color. Top with stuffed olive slices. Serve with crackers.
Cook and peel shrimp; chop. Mix all other ingredients well; add shrimp. Refrigerate overnight before serving.
1. Soften cream ... cream cheese and shrimp with electric mixer. ... mayonnaise. 4. Add Worcestershire sauce. 5. Combine ... 6. Serve with dipping chips.
Combine shrimp, celery, green onions. Combine onion dip and sour cream, ... to taste, Thousand Island Dressing and Worcestershire sauce. Chill and serve.
Mix and refrigerate 4 hours before eating.
Drain shrimp, beat cream ... beat in sour cream. Stir in remaining ingredients, cover and chill well. Serve with chips or vegetable slices. Makes 2 cups.
With electric blender ... just until smooth, over beating will make dip runny. Blend in remaining ingredients. Chill. For extra tang serve with corn chips.
Heat soups. Stir in cream cheese until melted. Add remaining ingredients. Serve hot in chafing dish with baked garlic bread.
Mix crabmeat, cream cheese and Worcestershire sauce. Spread on a plate. Top with the shrimp cocktail sauce. Serve with Triscuits.
Combine cream cheese, ... lemon juice and Worcestershire sauce until creamy. Add mayonnaise. Chop shrimp and add to dip. Refrigerate and serve with party crackers.
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