Shrimp Delight

 Shrimp Delight

Ingredients:

•          1 can tomato soup
•          1 (8 oz.) pkg. cream cheese, softened
•          1 c. Real mayonnaise
•          1 pkg. Knox unflavored gelatin
•          1/4 c. water
•          1 c. celery, very finely chopped
•          1/8 c. green onion, very finely chopped
•          2 cans tiny, whole shrimp (drained &  deveined)

Directions:

Heat soup and cheese, stirring constantly, until both are mixed well.  Cool.  Stir in mayonnaise.  Dissolve gelatin in water, then add to soup mixture.  Stir in remaining ingredients.  Pour in mold or clear serving dish.  Chill until set.  Shrimp delight serve cold with Wheat Thin crackers.

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Shrimp Mousse

 Shrimp Mousse

Ingredients:

•          1 can cream of shrimp soup
•          1 (8 oz.) cream cheese
•          1 pkg. Knox gelatin
•          1 (10 oz.) box cooked shrimp, thawed
•          1 c. mayonnaise
•          1/4 c. finely chopped onion
•          1/2 c. finely chopped celery

 Directions:
Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Shrimp mousse put in mold and chill at least 8 hours.

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Shrimp Butter

Shrimp Butter

Ingredients:

• 2 cans shrimp, broken
• 1 tbsp onion, minced
• juice of one lemon
• 4 tbsp mayonnaise
• 1 1/2 stick soft butter
• salt to taste
• 1 ( 8 oz. ) pkg. cream cheese

Directions:

Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. Shrimp butter serve with crackers or French bread.

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Lemon Pepper Shrimp And Zucchini

 Lemon Pepper Shrimp And Zucchini

Ingredients:

•        2 med. sized zucchini 
•        2 tbsp. olive or salad oil
•        1 lb. shelled or deveined lg. shrimp
•        1 1/4 tsp. lemon pepper seasoning salt 
•        1/2 tsp. salt

Directions:

 Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp.  With slotted spoon - remove zucchini to bowl.    In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.  Return zucchini to skillet, heat through. 

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