No-Brainer Shrimp Spread
"A variation of the ultimate lazy appetizer recipe from the 80's, when you threw shrimp over a block of cream cheese, poured cocktail sauce over it, and served with crackers. I do it this way for a bigger group and also because it's easier to spread on crackers. Note: Many times I use 3 cans (or 1/4 lb. fresh) shrimp, so I can satisfy greedy shrimp lovers who are there. (Note: You may not need to use the whole bottle of cocktail sauce -- use your judgement adding enough to cream cheese to make it spreading consistency and adding a layer of sauce on top of the mixture.)"
photo by Swirling F.
- Ready In:
- 50mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 2 (8 ounce) packages cream cheese, room temperatore
- 2 (6 ounce) cans cocktail shrimp, drained or 1/4 lb fresh cooked shrimp, diced
- 2 green onions, sliced thin
- 1 (12 ounce) bottle shrimp seafood cocktail sauce
directions
- Mix together softened cream cheese, 2/3 of shrimp, sliced onions and 1/2 bottle of shrimp cocktail sauce.
- Mix well, adding more cocktail sauce if necessary to make mixture a spreading consistency.
- Put in a serving bowl, put a thin layer of cocktail sauce over spread to cover top, then arrange remaining shrimp over that to decorate the appetizer.
- Chill, then serve with crackers of your choice.
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Reviews
-
Glad you posted this one, Mareesme! YUMMO! Doesn't get any tastier and easier than this. Used Recipe#18273 for the cocktail sauce. ENJOYED both recipes! Made for Think Pink Tag. -
I've been making this dip for years BUT I add 1/2 c shredded mozzarella and 2T hot sauce, pop in a 350° oven for 12-15 minutes. Serve hot with cocktail rye, celery sticks, or parmesan crisp crackers. Delicious and always a hit!
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Testing out new recipes to include in my NYE and Superbowl celebrations! Have made a similar dip with crab meat, but this was delicious and much cheaper than fresh lump crab meat to make. Thank you!
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I was extremely disappointed in this recipe. Too much cream cheese and not enough shrimp. It needed more seasonings.
RECIPE SUBMITTED BY
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