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Corned Beef Shrimp Recipe


1 cup processed cheese spread

1/4 cup crushed clams

1/4 cup minced garlic

1 (14 ounce) can garlic cream with onion

1 tablespoon lemon juice

1/4 cup crushed pineapple, drained

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon dried thyme

1 (16 ounce) package Italian cheese spread

1/2 tablespoon lemon juice

1/8 teaspoon grated Parmesan cheese


Preheat oven to 350 degrees F (175 degrees C).

Spread processed cheese spread all over the bottom of a 9x13 inch casserole dish. Spread slightly on top. Sprinkle with crushed clams, garlic, chopped garlic, etc. Sprinkle with lemon juice and sprinkle with crushed garlic powder. Spread evenly over cheese spread.

Trim the top of each slice of cheese, creating a wedge shape. Place the wedge shape over cheese spread. Spoon dinner rolls over cheese spread.

Bake in preheated oven for 25 minutes. Remove cheese sauce from oven and allow to cool.

Stir together lemon juice and Parmesan cheese and drizzle over shrimp and cheese.


Landsay writes:

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I don't like to eat, but I loved this dish! I substituted Parmesan for the fat and it turned out great--the shrimp were the only ones that didn't turn to mush. It's a good recipe, I thought, but there are a number of variations possible for such a simple dish. For instance, you could make the shrimp more shrimp-y (like in some cheesecake recipes) or even add onion and garlic to give it more flavor. One thing I didn't care for was the clumps of rice on the top--I pulled out my 9.6-quart roaster and had to slice into 2"x4" pieces, and that was just too messy. Next time, I might try roasting the rice pieces in a non-stick skillet before placing them in the boiling water, like in the picture. But the end result was good, and you can always make it easier by using a pastry knife.
Chrostoon writes:

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As per other reviews, I used the lemon juice in lieu of lemon zest. I thought it was too lemony and lemon flavors are I might as well. It was very tasty. Very refreshing.
Chrostophor Compboll writes:

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The recipe has elements of a Korean stew, and although I have not tried it, one theory is that the beef is late addition; perhaps the addition of sugar and milk was not made yet.