Island Shrimp Spread Recipes

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Steps:

• In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.

Steps:

• Stir seasoning into cream cheese container. Spread mixture on large serving plate or dinner plate.
• Top with lime peel, shrimp, onions, bell pepper and cheese.
• Serve immediately with crackers or vegetables, or cover and refrigerate until serving time.

Steps:

• For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside.
• For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl.
• Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside.
• Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients.

Steps:

• Preheat the oven to 400 degrees F.
• Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.
• For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

Steps:

• Finely chop the shrimp; place in a bowl.
• Stir in the next six ingredients until well blended.
• Cover and refrigerate for 8 hours or overnight.
• Serve with crackers.

Steps:

• Mix all ingredients in food processor, except shrimp Add shrimp, mix and chill

Steps:

• Mix cream cheese, sour cream and mayonnaise together. Spread the mixture onto the bottom of a 12-inch round pizza pan. Sprinkle the shrimp on top of the cream cheese mixture, and then evenly pour the seafood cocktail sauce over the shrimp. Sprinkle cheese, chopped pepper, green onions and tomatoes to finish. Refrigerate until you are ready to serve.