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Seafood Shrimp Dip Recipe


1 (8 ounce) package cream cheese, softened

3 (6 ounce) cans sliced white shrimp, drained

1 (6 ounce) can sliced fresh mushrooms

2 tablespoons mayonnaise

1/2 cup mayonnaise

1/2 cup mayonnaise

1 egg

1/2 teaspoon garlic powder

1/2 teaspoon dried rosemary

1/8 teaspoon dried sage

1/8 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) can cream-style corn

1 (2 quart) can sliced fresh mushrooms

1 (8 ounce) can sliced mushrooms

1/4 cup olive oil

2 tablespoons olive oil


Stir together cream cheese, shrimp, mushrooms, mayonnaise, mayonnaise, mayonnaise, egg, garlic powder, rosemary, sage, salt, pepper and 1 (16 ounce) can cream-style corn. Mix well and refrigerate.

Preheat oven to 375 degrees F (190 degrees C). Use a slotted spoon to lift the mixture from the refrigerator. Place the coated foil into a large 9x13 inch glass baking dish and place the shrimp in the dish.

In a medium bowl, beat cream-style corn with 2 tablespoons olive oil until fluffy. Stir in the whipped cream mixture, and coat well.

Bake in preheated oven for 20 minutes, or until shrimp are pink. Remove from oven, and sprinkle with grated Parmesan cheese.


Jooy Joon writes:

⭐ ⭐

I was so excited to make this and was expecting so much more. Non of my Santa's knowledge of Chile or Peruvian cooking made it taste right. But this is really easy to follow. I did not have time to make the right amounts of sauce, so I left it at 1/2 cup. I did make it through the whole recipe, but it was sooo thick and would have made only sooo little sauce. But it wasnt too thick and just right. only thing that could be better is if I added more hot sauce or if I made it a little thicker. I did add a bit of lemon juice and a few drops of lime juice. I put it into a large casserole and lined the inside with foil. it came out our super moist, even though it said it would. It was yummy!