|My backyard LSU flag with Mike|
Ya gotta have food for excited football fans so the hostess had a tray full of sandwiches, a cheese board with fruit and spicy crackers. One of my dearest friends made Turkey Soup and my contribution was tangy, spicy and creamy. Succulent, spicy shrimp nestled in a pool of horseradish spiked cocktail sauce over a whipped cheesy mix. The Horn Player chose for the evening, a superb Pinot Noir that was oh so nice.
Shrimp Cocktail Dip
3-4 to 1 pound medium raw shrimp
Old Bay seasoning
Extra Virgin Olive Oil
1 8-ounce creme cheese
1/3 cup sour creme
1/4 cup mayonnaise
1 jar cocktail sauce
2 tablespoons horseradish
Chop the shrimp into small pieces and season with Old Bay. Into a small saute pan add a bit of olive oil and a pat of butter. When the butter begins to bubble add the shrimp and cook until pink, about 2 minutes. Salt and pepper to taste and set aside to cool slightly.
|Shrimp cooked & ready|
Note: The addition of sour creme and mayo can be to your taste...add more or less accordingly.
|Creme Cheese, Mayo & Sour Creme ready to mix|
|Whipped & ready to spread|
|First layer in a serving dish|
|...and pretty too!|