Shrimp, Cocktail Sauce and Cream Cheese Block

January 13, 2021

Shrimp, Cocktail Sauce and Cream Cheese Block

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!
Course Appetizer
Cuisine American, Canadian
Keyword Cocktail Sauce, Cream Cheese, horseradish, Lemon, Shrimp

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. 1 – 2 hours prior to serving: Set cheese on counter. Cook shrimp in boiling salted water until pink and water returns to a boil.
    2. Drain shrimp in a sieve and gently run cold water over until shrimp are cool.
    3. Place shrimp, covered on paper towel, in refrigerator until ready to use.
    4. Make double recipe Cocktail Sauce and refrigerate until ready to use.
    5. Just prior to serving, spread most of the Cocktail Sauce on a larger plate or dish with a lip.
    6. Next add block of cream cheese and drizzle with remaining cocktail sauce.
    7. Remove tails from half the shrimp and roughly chop. Place chopped shrimp on the cheese and garnish with the remaining shrimp tails.
    8. Garnish with lemon wedges and a little chopped basil or parsley. Serve with crackers and a vegetable tray.

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