This is a cold appetizer, ideal for the summer months. Consider also serving it with salad and crusty bread for lunch.
Ingredients
1⁄2 cup water
3⁄4 pound shrimp (fresh, shell on, medium sized)
1 package cream cheese (softened, 8 oz package)
1⁄2 cup sour cream
1 pinch red pepper (ground red pepper)
1⁄4 cup sauce (chili sauce)
1 1⁄2 tablespoons Worcestershire sauce
3⁄4 teaspoon lemon juice
1⁄2 teaspoon horseradish (prepared horseradish)
Instructions
- Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill.
- Peel and devein shrimp. Chop two-thirds of shrimp, leaving remaining shrimp whole. Cover and chill chopped and whole shrimp.
- Beat cream cheese at medium speed of an electric mixer until creamy. Add sour cream, onion salt, and red pepper, beating until smooth. Spread mixture onto serving platter, shaping into a 5-inch circle. Cover and chill at least 30 minutes.
- Combine chili sauce, Worcestershire sauce, lemon juice, and horseradish; stir well, and spread over cream cheese round.
- Sprinkle chopped shrimp over chili sauce mixture; top with whole shrimp.
- Garnish with fresh parsley sprigs and lemon slices, if desired.
Yield
4 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
Try a hot chili sauce for a fiery appetizer or sweet chili sauce for less heat.
Source
easy, simmer, chill
fish & seafood, buffet, dinner
International food recipes
Food in the World
Food in the World