Shrimp Dip and Shrimp Stuffed Mushrooms


Well-known member
You can't see the shrimp, but they're in there :blush:.

For the dip:
½ lb shrimp, shell on, split down the back
Old Bay
Lemon juice
1 8oz block Philadelphia Cream Cheese, room temperature
1 can Campbell’s Cream of Shrimp Soup
4 or 5 green onions, chopped
Lemon juice, to taste
Frank’s Hot Sauce, to taste
Mix together the cream cheese and shrimp soup. Boil the shrimp in water seasoned with Old Bay and lemon. Chop the shrimp while they are still warm and add to the cream cheese mixture. Mix well. Add the green onions, lemon juice, and Frank’s. I used the juice from ½ of a small lemon and about 4 shakes of the Frank’s. Refrigerate overnight or for about 4 to 6 hours.

Method for the stuffed mushrooms:
Green onion, chopped
Chopped mushroom stems
Toasted Bread Crumbs
Mushroom liquid

Clean the mushrooms. Remove and chop the stems. Bake the caps (stem side up) in a 350 degree oven until the mushrooms give off some juice. Saute green onions and mushroom stems in butter. Mix in mushroom juice. Add bread crumbs and toss. Add some shrimp dip to the bread crumb mixture. Stuff the mushrooms and return to the oven. Bake until lightly browned.