Prep 20 mins
Cook 0 mins
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.
- 283.49 g can cream of shrimp soup
- 566.99 g cream cheese (low-fat works too)
- 566.99 g packagepre-cooked frozen baby shrimp, thawed
- 1.23 ml garlic salt
- Mix softened cream cheese with soup.
- Pat excess water from thawed shrimp.
- Chop into small pieces.
- Add to cheese mixture, blend in garlic salt.
- Serve with veggies or crackers.
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.
Didn't change this at all - except add some fresh chives to the top for a decoration. Over the hill with a taste sensation - had some french bread to dip into - and that's all we needed on this cozy evening. Thx!
delicious! I added in fresh garlic in place of the powder and also added in some Tabasco, make certain to hand-squeeze out any excess moisture in the shrimp and then chop finely, this only gets better with chilling time, thanks for sharing Teresa!