Debbie’s Shrimp Dip

My mom actually adapted this recipe from one her friend gave her, who, more than likely, found it online. Really, my mom just changed the type of cheese and added the diced tomatoes, which lightened up the flavor some. Note: this dip is addictive. The more you let it sit, the more the flavors mix!

Debbie’s Shrimp Dip

1 package (8 oz.) cream cheese (leave out to soften)
½ cup Cocktail sauce (more or less to taste)
Salad Shrimp (frozen, already cooked shrimp – defrosted, or regular-sized shrimp sliced up)
Diced Tomatoes (real tomatoes, not canned)
Shredded Parmesan Cheese

Soften and spread cream cheese in bottom of bowl.
Mix shrimp with some cocktail sauce.
Spread over cream cheese.
Top with grated Parmesan & tomatoes.
Refrigerate 1-2 hours.

Mom’s Shrimp Stir Fry

Tired of turkey, my mom decided to fix the stir fry she had been raving about for a few weeks. It was a nice change from the typical holiday food, a needed change. The recipe was quick and simple, but delicious. The recipe can be adapted for your own taste. For example, I`m not a fan of onions and peppers, so I might substitute them next time for maybe some broccoli or something. Cooking is about eating what you want to eat, using a recipe as a guideline, not being limited to the dimensions of what it written down. Anyway, enjoy!

Mom’s Shrimp Stir Fry

Defrosted Shrimp (as much as you want), can be fresh shrimp, just made sure that you have peeled the shell/tail off. De-vein them if you wish, we didn’t.

3/4 Cup Onions

3/4 Cup Green Pepper (any color pepper works, this is just what we had bagged)

Lemon Pepper

Rice

Cajun Seasoning

1. Get the shrimp cooking. Usually about medium heat, just until they pink up. Throw in the onions and peppers.

2. Get the rice cooking. We used instant rice because we were starving, but any kind of rice you want works.

3. Season your shrimp with the lemon pepper. About two or so palm fulls, again, this is to what degree of flavor you want to have. Add the Cajun seasoning, about half of what you put of the lemon pepper, again, to your liking.

4. Serve. Simple enough!

This serves about 3 people nicely. I went back for two servings and had plenty left over.