CREAMY SHRIMP COCKTAIL ON A PLATE
This recipe has evolved over the years. Back in the 80s when invited to a party, I would slam a block of cream cheese on a platter, throw a couple cans of canned shrimp on top, then cover the whole thing with a bottle of chili sauce, or cocktail sauce. Surround it with Ritz crackers, and there ya go! Not to say that old way...
Provided by Chef Potpie (Laurel)
Categories Seafood Appetizers
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2. 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 lined with parchment, 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 roasted shrimp on it and stuff it in the freezer for about 15 minutes to chill.).
- 3. 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.
- 4. With a hand mixer or stand mixer, beat together the cream cheeses until very smooth. Spread onto a rimmed serving 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.
- 5. When ready to serve, use a slotted spoon to place shrimp mixture on top of cream cheese base on the plate and sprinkle with remaining chopped green onions.
- 6. Serve with buttery crackers (and knife for spreading, if desired.)
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