Shrimp Cocktail – A Romantic Treat
Shrimp Cocktail can TOTALLY be a romantic treat. I remember when my husband was working long days. He had eaten his regular meal, but when he got home at 10 or 11 at night all he wanted to do was TALK. He could talk an hour about his day. So most nights I had a little treat out for him. This was one of his absolute favorites. And, yes, I served it in a wine glass. He said his mom just plopped the brick of cream cheese on a plate and poured shrimp sauce over, then dumped drained shrimp from a can. I can do better than that – in quality and presentation. They put theirs on wheat crackers but I wanted to make our evening special. I wanted him to feel special. So I made it this way.
How I made it
At least 8 hours before, preferably the day before, cook the shrimp and then marinate it. I love marinating it. It intensifies the flavor. That part is sorta a secret, but if you ask down in the comment section, I’ll e-mail you the really easy instructions. These large shell-on, deveined shrimp were on a really good sale, so that’s what I used. Use any size you want. If you are serving with crackers, get them just a little smaller than the crackers.
The next next day they look like this:
Here are the rest of the ingredients you’ll need:
The Cream Cheese
Make the cream cheese first so it can chill a few minutes before putting it in the glass. It’s easy. Just put the room temperature cream cheese in a bowl and whip with an electric mixer until smooth.
Then add a little half and half or cream so it’s easier to spread. I think I added a little more than a fourth of a cup. Just use your judgement. And remember, if you’re chilling the cream cheese for a while, it will need to be a little thinner. If you’re serving right away, make it a little stiffer. Whip until smooth. I put it at the highest setting that didn’t spit out cream cheese and let it incorporate some air. That will also make it easier to spread.
You don’t have to, but I put mine in a decorating bag to pipe into the glass. I forgot I had a larger tip. I should have used that. I also realized that I made it too thin to pipe while still warm. I was going to eat it right away, so I piped right away and the cream cheese didn’t hold it’s shape well. If you stick it in the freezer while you’re getting the rest ready, it will be cold enough to pipe and hold it’s shape – like frosting.
The Cocktail Sauce
You can certainly buy cocktail sauce, but it’s SO easy to make. I personally like to make it because I like to use organic ketchup with real sugar or stevia. I don’t buy anything with High Fructose Corn Syrup if I can help it. And if you make it yourself, you can determine how much horseradish you put in it. I only use those two ingredients. You can get fancy and use more, but our family for as long as I can remember – over 55 years – has always just used ketchup and horseradish. You can find plain horseradish in the stores. Try to find a brand that doesn’t have a lot of junk in it. I usually buy a local brand that’s just horseradish and, I think, vinegar. I looked for a fresh jar the other day and all of them had a long list of weird ingredients. I didn’t buy any. I’ll look for my favorite local brand, Lakeland, at another store.
Just mix the two together link this:
Start by piping the cream cheese into the wine glasses.
I totally forgot to take a picture of what it looked like after adding the shrimp sauce. But here’s the finished product:
Doesn’t that look beautiful? Wouldn’t your husband think he’s special to get that as a treat? Don’t save this for guests. This can be your treat! It’s not really expensive, either. This was about $5 for two people. Isn’t a Big Mac nearly that? I was shocked when I went in the sub shop for a sub and it was $6 for a half. I guess it’s been a while since I got one of those! I’d MUCH rather have this than a sub any day. And it’s a lot healthier than a sub.
I hope you will make this for your shrimp loving husband. Make him feel special. And remember, if you want the ULTRA simple recipe for marinating your shrimp, just email me below.
This is my recipe for making shrimp cocktail for my husband. While you can serve it in a bowl, I liked taking the care of making a pretty presentation to show my husband I thought he was special.
- 3/4 pound Shrimp, cooked, peeled and marinated
- 6 oz Cream Cheese, at room temperature
- 2-4 oz cream or half and half
- 1/3 C ketchup, organic preferred
- prepared or freshly ground horseradish - not creamy
- Wide mouth, shallow wine glasses
Drain shrimp while preparing the rest of the ingredients.
[For directions on cooking and marinating, email the author using the comment box below]
Beat the cream cheese until smooth. Add cream a little at a time until the desired consistency. Beat on high until smooth and airy.
If using a decorators piping bag, use the largest fancy tip you have, then put the cream cheese in the bag and place in the freezer while preparing the sauce.
Put ketchup and horseradish in a bowl and stir with a spoon or small silicone spatula. Set Aside.
Pipe the cream cheese into the wine glasses. Just in the center of the glass. You need room for the cocktail sauce to flow down around the cream cheese.
Spoon cocktail sauce over the cream cheese. I wanted a striped effect, so I went around the glass and carefully let it run down in sections.
Arrange the drained shrimp around the rim of the glass.
Serve with a cocktail fork or spoon.
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