I need the recipe for the shrimp, cream cheese, butter dip or spread. Please hurry !?

Answer 1

shrimp butter.....

INGREDIENTS
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans shrimp, drained
1 tablespoon chopped onion
3 tablespoons lemon juice
1/2 teaspoon garlic salt
1/4 cup mayonnaise
DIRECTIONS
Place the butter and cream cheese into a medium bowl, and beat with an electric mixer. Add the shrimp, onion, lemon juice, garlic salt and mayonnaise; beat until fluffy. Cover and chill for several hours before serving. Allow the butter to come to room temperature before serving.

Answer 2

SIMPLE AND WELL LOVED!!

Here's the one I have been getting requests for FOREVER!! TOTALLY simple!! And GUARANTEED to be a HUGE HIT!!

2-8oz pkg cream cheese, softened
2-cans tiny shrimp or small shrimp (like a small can of tuna, only shrimp!)
1-jar CROSS AND BLACKWELL SHRIMP COCKTAIL SAUCE (be sure to get CROSS AND BLACKWELL! Some of those shrimp cocktail sauces are awful! Like canned tomato soup! CROSS AND BLACKWELL is much richer and has a little KICK like good shrimp cocktail sauce should!)

Spread softened cream cheese evenly on a dinner-sized serving plate, covering the entire plate. (A regular dinner plate also works if there is a little lip on the plate to keep everything from sliding off when people start scooping!)

Spread shrimp cocktail sauce evenly over cream cheese covering all of the cream cheese.

RINSE the tiny shrimp by opening the can and squeezing out the excess water, like you would with a can of tuna. Then, hold the tin under cold running water with the loose lid still in place, filling and squeezing out the water twice to get rid of that fishy smell and to ensure shrimp are nice and firm.

Sprinkle shrimp evenly over plate.

Serve with Ritz Crackers or any style cocktail cracker.

Answer 3

Oooh, one of my favorite recipes is for this incredibly easy dip. You just take a package of cream cheese (softened), then drain a can of crabmeat and spoon the meat over the cream cheese, then pour cocktail sauce over the crab and cream cheese. Serve with crackers. Easy and delicious! (Crab is one of my favorites!). You could probably do something similar and very tasty with either the tiny canned shrimp or with very small salad shrimp instead of the crab.

Answer 4

Shrimp Butter Tea Sandwiches

1 cup butter
1 cup minced cooked shrimp
1/4 tsp. salt
dash paprika
3 tablespoons lemon juice
lettuce (I like Romaine for crunch)
thinly sliced country style white bread, crusts removed

Cream butter shrimp, salt, lemon and paprika to a paste or leave a little more texture if you wish. Spread a small slice bread with the shrimp butter, add a piece of lettuce and top it with another slice of bread. This is also good on a cracker with a tiny sprig of fresh dill topping it off.
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Creamy Shrimp & Dill Puffs

1/3 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp

1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.

Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).

--McCormick Spices
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Festive Shrimp Pinwheels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup garlic-and-herb spreadable cheese (from 5.2- to 6.5-oz container)
1/2 cup coarsely chopped cooked shrimp
2 tablespoons chopped green onions (

Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

--Pillsbury website
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Shrimp Puffs II

1 block cream cheese, softened
4 Tbsp. sour cream
4 Tbsp. Mayo
2 Tbsp. Parsley
1 small yellow onion, minced
1 lb. cooked shrimp, coarsely chopped
4 trays mini fillo dough shells, found in freezer section

Preheat oven to 350ºF. Mix filling ingredients and spoon into shells. Bake on cookie sheet for about 30 min.