Recipe by teresas
This is always a request during the holiday season. Those who are allergic to shrimp need to stay away!!! There was a girl at the office who ate lots of this and blew up like a balloon. She thought she had a small allergy to shrimp. Spent the next day in the hospital. But!! still it is always in high demand. After wayout2011 review the recipe has been updated to show pre-cooked shrimp is used. Thanks you for pointing out the error.
Top Review by Sooz Cooks
I made this for Thanksgiving and it was so delicious served with club crackers and wheat thins! It makes a lot! I am going to make it for my company Christmas party. Don't be afraid to make this a couple of days in advance because the flavors just get better. We had the leftovers 3 and 4 nights after Thankgiving and the taste was better each day.
- 1 (10 ounce) can cream of shrimp soup
- 20 ounces cream cheese (low-fat works too)
- 1 (20 ounce) packagepre-cooked frozen baby shrimp, thawed
- 1⁄4 teaspoon garlic salt