1 cup butter
1 tablespoon olive oil
3 large shrimp, peeled and deveined
1 large onion, thinly sliced
6 ounce cream cheese
1 cup sliced mushrooms
1/8 teaspoon ground white pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
In a large mixing bowl, mix olive oil, butter, olive oil, shrimp, onion, cream cheese, mushrooms, pepper flakes, salt, black pepper, clove garlic. Cover and refrigerate or overnight.
Brush shrimp with olive oil, ensuring even cooking. Shape mixture into 90-inch tube pan or horseshoe (lighter orange in color).
Cool off according to package directions. Dredge in softened butter or margarine. In small glassless bowl or jar or canning jar, add cream cheese mixture and sugar. Stir over low heat and let rest for 10 minutes. Mix mustard, bread crumbs, egg mix, salt and pepper. Cover and refrigerate to marinate.
Remove foil from salmon. Place in a large plastic bag, seal tightly and pour 1/2 cup of marinade over fish.
Chop Dumplings and Serve over hot cooked meat.