CREAM CHEESE SHRIMP COCKTAIL ON A PLATE

Cream Cheese Shrimp Cocktail on a Plate image

Provided by Chef PotPie

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cream cheese
1 (8 ounce) container chive & onion cream cheese
1 1/2 lbs large shrimp, peeled and deviened (can use smaller or jumbo, adjust roasting time)
2 tablespoons olive oil
1.5 (12 ounce) bottles chili sauce (such as Heinz)
3/4 cup celery, finely diced
4 green onions, finely chopped
2 teaspoons horseradish sauce (or to taste)
1 teaspoon hot sauce (or to taste)
1 teaspoon fresh lemon juice
1 (12 ounce) package buttery crackers

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat shrimp dry with paper towels and place shrimp in large bowl. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place shrimp onto baking sheet leaving space between them. Put sheet into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces. (If you need to get this together faster, I put a baking sheet in the freezer until cold, then put the diced shrimp on it and stuff it in the freezer for about 15 minutes to chill.).
Mix together the chili sauce, horseradish sauce, hot sauce, chopped celery, and half of the chopped green onions. Add shrimp and place in refrigerator to chill.
With a hand mixer or stand mixer, beat together the cream cheeses until very smooth. Spread onto a rimmed plate, (an offset spatula is helpful here), into a smooth frosting-like layer of equal thickness. Cover lightly with waxed paper and place in refrigerator to chill.
When ready to serve, use a slotted spoon to place shrimp mixture on top of cream cheese on plate and sprinkle with remaining chopped green onions.
Serve with buttery crackers.

Nutrition Facts : Calories 570, Fat 34.9, SaturatedFat 13.9, Cholesterol 169.9, Sodium 1914.6, Carbohydrate 42.8, Fiber 5, Sugar 12.2, Protein 19.6