Fantastic Shrimp Cocktail Spread Recipes

Steps:

• Prepare about one 12-inch dish or a glass pie or a fancy quiche plate.
• In a bowl, combine/whisk together the softened cream cheese, sour cream garlic (if using) and mayonnaise; spread into bottom of prepared dish.
• Scatter the shrimp over the sour cream mixture.
• Top with the cocktail sauce (you can use more than 1 cup if desired) then the mozzarella cheese, green peppers, chopped tomatoes, and last the chopped green peppers on the top.
• Cover, and refrigerate until ready to serve.
• Serve with crackers.

Steps:

• Mix the cream cheese, sour cream and mayo together till smooth. Spread onto a 12" serving platter or pie dish.
• Cover evenly with seafood sauce.
• Sprinkle evenly with mozzarella, then with shrimp.
• Top evenly with green onion, tomato and green pepper.
• Cover and chill until ready to serve - any kind of cracker or tortilla chips will be good.

Steps:

• In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.