#3843 - Dill Shrimp

(by Shirley McNevich)

2lbs. shrimp (cooked, peeled and de-veined)
4 TBSP canola oil
2 TBSP white vinegar
2 TBSP minced dill
1/4 tsp. salt
1/4 tsp. black pepper

Place prepared shrimp (well drained) in a glass bowl--cover and refrigerate until cold. In a small bowl add canola oil, white vinegar, minced dill, salt and pepper--stir to mix. Drizzle the dill mixture over the cold shrimp--toss to coat. If not all shrimp are coated, make another batch of the dill mixture (you can omit the salt and pepper in the second batch), pour it over the cold shrimp and toss to coat again. Cover the bowl and refrigerate overnight before serving.

#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

#2791 - Seafood Chowder

(by Shirley McNevich)

2 - 18oz. cans New England style clam chowder
2 - 8oz. cans whole baby oysters (drained and rinsed)
2 - 10oz. cans whole baby clams (drained and rinsed)
1/2 lb. cooked shrimp (peeled)
1/2 lb. lump crab meat
2 cups milk
1 cup butter
salt and pepper if necessary

In a Dutch oven add clam chowder, oysters, clams, cooked shrimp, crab meat, milk and butter--cook on medium low heat while stirring. Add salt and pepper if necessary. Serve as soon as it's hot.

#2506 - Onion Sour Cream Dip

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1 - 16oz. Breakstone's sour cream
1 cup cooked chopped shrimp OR 1 cup flaked lump crab meat
3 TBSP chili sauce
1 TBSP horseradish sauce

In a bowl add sour cream, chili sauce and horseradish sauce--stir. Add soup mix--stir to mix. Add shrimp pieces or crab meat--stir until mixed. Refrigerate until cold. If using crab meat, use the dip quickly as it will spoil quickly even if refrigerated. Use dip with good quality crackers.

#1324 - Shrimp Soup Casserole

(by Shirley McNevich)

2 cups cooked shell pasta (cooked and drained)
1 - 10.75oz. Campbell's cream of shrimp soup
3/4 cup milk
1/2 cup Miracle Whip salad dressing
1 TBSP finely chopped onion
1/2 cup shredded cheddar cheese
2 cups cooked shrimp (cut into bite sized pieces)
1 cup chow mein noodles

Cook and drain pasta shells according to box directions. In a bowl add shrimp soup, milk, chopped onion, Miracle Whip, and shredded cheddar cheese--stir. Add cooked pasta shells and shrimp pieces--stir. Pour mixture into a greased 2 qt. casserole dish. Bake uncovered at 350 degrees for 30 minutes. Remove from oven, sprinkle chow mein noodles on top, and bake 10 minutes longer.

#1100 - Shrimp Salad

(by Shirley McNevich)

1lb. cooked shrimp (washed, peeled, and cut into bite sized pieces)
1/2 cup Hellmann's mayo
1/2 cup chopped celery
2 tsp. Old Bay seasoning
2 hard boiled eggs (chopped)

In a bowl add mayo, chopped celery, chopped eggs and Old Bay--stir. Add shrimp pieces--stir until mixed. If too dry add a little more mayo and stir again. Refrigerate until cold. Serve on sandwiches or salads. Does not last very long in refrigerator so don't store it too long.

#773 - Seafood Fancy

(by Joyce Ann Scirmacher - friend)

1 cup crab meat
1 cup cooked shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup mayo
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
pepper to your taste
1 cup bread crumbs
2 TBSP melted butter

Add all ingredients to a casserole dish--stir until mixed. In a separate bowl add bread crumbs and melted butter--stir. Sprinkle bread crumbs over the top of the casserole mixture. Bake at 350 degrees for 45-50 minutes.

#421 - Fried Rice

(by Shirley McNevich)

2 bags Success white or brown rice
2 TBSP canola oil
1/2 cup chopped onion
2 eggs, beaten
1 cup cooked shrimp OR 1 cup cooked cubed chicken, ham or beef
1 cup thawed frozen peas
1 cup diced red bell pepper
1 tsp. garlic powder
3 TBSP Kikkoman soy sauce
2 tsp. toasted sesame oil (optional)

Prepare rice according to package directions, then drain. In a wok or large, deep skillet heat the canola oil and add onion--saute for 1 minute. Add eggs and scramble them. Stir in your meat choice. Add peas, peppers, garlic powder, rice, soy sauce, and sesame oil--stir and heat until everything is hot.