Shrimp Spread

Provided by Linda George (1995)

2 8 ounce packages cream cheese, softened
2 cans small shrimp, drained
1 Tbs worchestershire sauce
1/2 tsp garlic powder
1 tsp lemon juice
1 cup cocktail sauce

Mix all ingredients except cocktail sauce.  Refrigerate for 24 or more hours.  It may be molded in a pan or mold lined with plastic wrap.  When ready to serve, remove from pan or mold and spread cocktail sauce on top.  Serve with crackers.

Shrimp Salad

Provided by Ruth Hammons

1 hard boiled egg
1/2 small onion, chopped
salt and pepper to taste
2 Tbs French's thick dressing
Mayonnaise:  Just enough mayo and dressing to blend above ingredients

Clean shrimp and mash with a fork.  Add salt and pepper, egg, and onion.  Blend well.  Add dressing and mayo.

Shrimp Casserole

Provided by Joyce Goodhart

1 cup of cooked, deveined shrimp
1/4 pound butter
2 cups of cooked rice
1/2 pound of grated cheddar cheese
1 cup of coffee creamer or milk
1 two ounce can of mushrooms (can also use fresh mushrooms
1/3 cup of catsup
1/2 tsp salt
1/4 tsp salt
a dash of garlic salt (optional)
1 tsp worchestershire sauce

Sautee mushrooms in butter.  Add shrimp, rice, cheese.  Combine all other ingredients.  Add shrimp mixture.    Bake in casserole dish at 350 degrees for 45 minutes