Wednesday, February 2, 2011

Shrimp and Cheese Plate

This recipe is an oldie but a goodie. It's super easy to make and it's always a big hit. I'm sure there are probably many versions of it floating around, but this is my favorite. Our good friend (and practically family member), Roz, got this recipe from her cousin Susan, and she was kind enough to make for us at our last big get together. Needless to say, everyone loved it! It's also really convenient because you can make it in advance, and just keep it chilled until the big game, or the big party, or the big movie night, or whatever big event you and your guests will be celebrating! If you've never tried it, you simply must!!! Thanx Roz! And thanx Susan!!

1 lg. and 1 small pkg. cream cheese (8 oz and 3 oz)
2 tsp. Worcestershire sauce
1 tsp. lemon juice
1/4 cup mayo
1/2 small onion, grated or finely minced
1 dash garlic
1 small can shrimp
1 bottle of chili sauce

Using a mixer, blend all ingredients except shrimp and chili sauce. Spread evenly in shallow dish. Pour chili sauce on top.  Drain and soak the shrimp in ice water.  Drain and place on top.  Garnish with fresh parsley, if desired. Serve with your favorite crackers.
If you plan to make it in advance, blend and plate the cheese mixture but don't top it with the chili sauce and shrimp until you're ready to serve it. It'll stay fresher.
You can easily substitute lump crab meat for the shrimp. Just be sure there are no shells.

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