The only thing better than Shrimp and Cocktail Sauce is the addition of Philadelphia Cream Cheese. The perfect appetizer for a crowd or just the family! Homemade cocktail sauce is far better than anything purchased; make it as tangy as you want!
Shrimp, Cocktail Sauce and Cream Cheese Block
Counting the CHO for a dip such as this is a bit tricky unless you make a measured amount for everyone. Otherwise, dividing the block and cocktail sauce somewhat evenly gives a rough estimate and depends on how much of what you take!
Ingredients
- 1 – 8 oz. (250 gr) block Philadelphia Cream Cheese (1 CHO/15 GR) 16.66 CHO
- Double recipe Cocktail Sauce (3.89 CHO/TBSP) 33 CHO
- 12 – 14 large shrimp
- Lemon wedges to garnish
- Basil or parsley to garnish
*Crackers – CHO IN ADDITION SERVING SIZE
TOTAL CHO (CHEESE AND SAUCE ONLY) 49.66 CHO
- TOTAL WEIGHT 396 GRAMS
- 49.66 CHO DIVIDED BY 396 GRAMS = .125 CHO/GRAM
Instructions
- 1 – 2 hours prior to serving: Set cheese on counter. Cook shrimp in boiling salted water until pink and water returns to a boil.
- Drain shrimp in a sieve and gently run cold water over until shrimp are cool.
- Place shrimp, covered on paper towel, in refrigerator until ready to use.
- Make double recipe Cocktail Sauce and refrigerate until ready to use.
- Just prior to serving, spread most of the Cocktail Sauce on a larger plate or dish with a lip.
- Next add block of cream cheese and drizzle with remaining cocktail sauce.
- Remove tails from half the shrimp and roughly chop. Place chopped shrimp on the cheese and garnish with the remaining shrimp tails.
- Garnish with lemon wedges and a little chopped basil or parsley. Serve with crackers and a vegetable tray.
