Serves: 12
Total Calories: 151
At least 15 minutes or up to 24 hours before serving:
In a small mixer bowl at medium speed, beat cream cheese and mayonnaise until smooth and fluffy. Line a 2-cup bowl or plastic container with plastic wrap. Pack cheese mixture into container, smooth top. If making ahead, set aside at room temperature up to 1 hour, or refrigerate up to 24 hours and remove from refrigerator 30 minutes before serving to soften.
In a small bowl, combine catsup or chili sauce, horseradish and lemon juice until blended. If making ahead,a cover and refrigerate up to 24 hours.
Just before serving, invert bowl of cheese mixture onto serving plate, remove plastic wrap. Spoon sauce over and around cheese mound. Sprinkle shrimp over cheese and sauce. Garnish with parsley. Serve with crackers.
This Seattle Shrimp Appetizer recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.
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