Shrimp Cocktail

We have found cocktail sauce both in mild and in hot. Experiment with cold cooked shrimp.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Shrimp Spread

1 – 8 ounce package of cream cheese, softened
1 – 8 ounce jar of cocktail sauce (try both spicy and mild)
1 – 2.25 ounce can of sliced black olives, drained
1/2 pound cooked bay shrimp
3 green onions, chopped
Crackers for serving

Spread cream cheese on a medium round serving platter. Spread the cocktail sauce on top of the cream cheese. Top with baby shrimp, green onions and olives. Chill in the refrigerator at least 30 minutes before serving. Serve with crackers.

Hot Shrimp and Cheese on Bread

2 cups shredded cheddar cheese
½ cup butter, softened
1 egg, separated
25-35 bread squares (I use a bread that is not soft, such as multigrain or rye. I also remove the crusts)
25-35 shrimp, cooked, peeled and deveined

Cream together the butter and cheese. Blend in egg yolk. In a separate bowl, beat egg white until stiff peaks form. Mix egg white into cheese mixture. Place the bread squares on an ungreased cookie sheet. Top each bread square with one shrimp and cover with rounded teaspoonful of the cheese mixture. Bake at 350° for about 15 minutes, or until golden brown. Serve hot.

Each of these recipes is simple to make and can be prepared in a very short amount of time.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

Amazing Appetizer Recipes Make Parties Memorable! by Jonathan Teng
Appetizer Cheese Ball Recipe by Debbie
Artful Cooking (ebook package with over 14,000 recipes and over 190 bonus ebooks)
Clams A La Du Chef by Andrew Krause
Dips For Entertaining by Gray Audrey Okaneko
Easy Deviled Egg Recipe with Mustard by Donna Monday
Easy Deviled Eggs by Robert Bell
Easy, Tasty Chicken Wing Recipes by Rachel Paxton
Easy to Make Guacamole Dip by Jan Kovarik
Five Simply Delicious Holiday Appetizers by Constance Weygandt
Fondue 101 - How To Make Cheese Fondue by Anthony Tripodi
Frugal and Nutritious Summer Snacks by Cyndi Roberts
How to make a Perfect Spanish Tortilla by Ruth Polak
Jalapeño Jelly by Joyce Moseley Pierce
Launch a Popcorn Business - Secret Recipes of a Famous Popcorn Business
Olive Tapenade - It's A Greek Affair! by Margarette Tustle
Popcorn Recipes by Elizabeth Morgan
Power Snacks by Vanessa Pruitt
Recipe Builder - Recipe Maintenance Made Easy
Simple Shrimp Appetizer Recipes by Audrey Okaneko
Some Tasty Beef Jerky Recipes by Morgan Hamilton
Spanish tapas - the small plate with the BIG flavour! by Steve Lean
The Different Kinds Of Beef Jerky by Gray Rollins
The Easiest And Tastiest Dip Ever by Lisa Paterson
Traditional Cajun Chicken Wings by Luke Indran
Tzatziki and Hummus Recipe by Peggy Bloodworth
You Don't Need To Give Up Snacks by hamza
What is Hummus? by Della Franklin

< Back to Hors d'oeuvre Recipes