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!
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
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.