Tuesday, February 7, 2012

Shrimp Cocktail Appetizer

This here appetizer graced many of our family party spreads when I was a very little girl.  If I can remember correctly, I think that it was my Aunt Linda that usually whipped this one up.  And of course knowing me and my relentless infatuation with cream cheese, which mind you is nothing new, there was never a question of where is Tonya?  You could bet your life that I was hoovering somewhere in the close proximity to this little dandy of an appetizer.  Just waiting for a fresh group of munchers to go in on it with me (that way I thought no one would notice that I have been eating it non-stop).   Now back then, thank goodness, because believe it or not your little kitchen fairy herself was an extremely picky eater, it basically was made with just the cream cheese and the cocktail sauce.  I have added the popcorn shrimp myself as I began making it for my own little parties as an adult.  And I can pretty much guarantee you, that if there were shrimp with it back then, you would not be seeing this recipe today.  Because my stubborn butt would never had tried it and would never then be able to share it with you now.

1- 8oz. brick of cream cheese
1 small jar of shrimp cocktail sauce
1 can of mini shelled and de-veined popcorn shrimp (drained)
crackers
basil leaves for garnish (because that's what I had to work with)

-Place your brick of cream cheese in the center of a large platter and pour the cocktail sauce over the top of it (in no special way).  Then just create a nice pile of the shrimp on each side of it (that way if people don't want the shrimp, they don't have to) and surround the whole thing with crackers.  Garnish it with a sprig of fresh basil and there you go.  Serves many.  Enjoy!

2 comments:

  1. I make something similar with crab meat, but I mix it all together and put it in a crock. Basically, cream cheese, cocktail sauce and a can of drained crab meat, mixed REALLY well. You could also heat it up if you wanted to. Always a huge hit at parties. I will have to try it this way, with the shrimp! (Also, I make my own cocktail sauce because I like more bite - just mix ketchup and horseradish (not the creamy kind) until it is the flavor you want.)

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  2. :) I usually do make my own cocktail sauce just like that (becuase I love the extra zip) but I also squeeze in fresh lemon. learned it that way waitressing. I went the easy way and bought a bottle this time since I was making such a big spread for the big game ;)

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