Made a batch this afternoon and it's resting in the refrig "melding" for tomorrow night. Great appetizer.
2 8oz pkg of 45-50 count shrimp, cooked, cleaned, tail-off
2 8ox blocks of cream cheese
2 T mayonaise
2 T ketchup (catsup)
2 T shrimp cocktail sauce (may use more to taste)
2 T finely minced onion
2 T fresh lemon juice
Allow cream cheese to sit at room temperature until softened. Blend in the mayonaise, ketchup, cocktail sauce, onion and lemon juice.
Dry shrimp with paper towel before use. Take one bag of thawed shrimp and coarse chop the shrimp and fold into mixture. Place other bag of shrimp into the mixture whole, reserving approximately 10 shrimp to place on top of spread for garnish.
Once incorporated, adjust cocktail sauce amount to taste.
Refrigerate at least 4 hours.
2 8oz pkg of 45-50 count shrimp, cooked, cleaned, tail-off
2 8ox blocks of cream cheese
2 T mayonaise
2 T ketchup (catsup)
2 T shrimp cocktail sauce (may use more to taste)
2 T finely minced onion
2 T fresh lemon juice
Allow cream cheese to sit at room temperature until softened. Blend in the mayonaise, ketchup, cocktail sauce, onion and lemon juice.
Dry shrimp with paper towel before use. Take one bag of thawed shrimp and coarse chop the shrimp and fold into mixture. Place other bag of shrimp into the mixture whole, reserving approximately 10 shrimp to place on top of spread for garnish.
Once incorporated, adjust cocktail sauce amount to taste.
Refrigerate at least 4 hours.
