|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.
21 - 30 of 78 for tiny shrimp dip
Rinse and drain shrimp. Soften cream cheese at room temperature. Mix all ingredients together, refrigerate. Serve with crackers. Enjoy!
Soften cream cheese and slowly add sour cream and mix together. Add all other ingredients and mix well. Refrigerate. Best if made a day ahead for ...
Whip cream cheese ... dinner plate. Place shrimp on top of ... top of chopped egg layer. Place Wheat Thin crackers around rim of plate (like sunflower).
Soften cream cheese. Combine cream cheese and sour cream. Mix in Italian Dressing mix and shrimp. Add onion and pepper to taste.
On large platter, layer all ingredients in the order above. Sprinkle the scallions on top. Dip with tortilla chips.
Blend chili sauce into cream cheese gradually. Mix in mayonnaise, onion, and horseradish. Fold in shrimp. Cover and chill at least 1 hour. Makes 2 1/2 cups.
Blend mayonnaise, sour ... size bowl. Add shrimp and mix well. ... 5 hours before serving. Serve with vegetables or crackers of choice. Makes 2 1/2 cups.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill. Serve with vegetable dippers. May substitute shrimp.
Drain cans of crab and shrimp. Mix all ingredients together, add mayonnaise for desired consistency. Chill well.
Combine all ingredients. Allow the flavors to blend for a day. Serve with wheat crackers. Makes 2 1/2 cups.
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