2lbslarge shrimp, peeled and deviened(can use smaller or jumbo, adjust roasting time)
1.5 (12 ounce) bottles chili sauce (such as Heinz)
3⁄4cupcelery, finely chopped
4green onions, finely chopped
2teaspoonshorseradish sauce (or to taste)
2teaspoonshot sauce (or to taste)
1teaspoonfresh lemon juice
2tablespoonsolive oil
assorted buttery cracker
NUTRITION INFO
Serving Size: 1 (259) g
Servings Per Recipe:8
Calories: 375.9
Calories from Fat 217 g58 %
Total Fat 24.2 g37 %
Saturated Fat 11.6 g57 %
Cholesterol 205.7 mg 68 %
Sodium 1723.2 mg 71 %
Total Carbohydrate17 g 5 %
Dietary Fiber 4.2 g16 %
Sugars 9 g36 %
Protein 20.7 g 41 %
DIRECTIONS
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces. (If you need to get this together faster, I put a baking sheet in the freezer until cold, then put the diced shrimp on it and stuff it in the freezer for about 15 minutes to chill.).
Mix together the chili sauce, horseradish sauce, hot sauce, chopped celery, and half of the chopped green onions. Add shrimp and place in refrigerator to chill.
With a hand mixer or stand mixer, beat together the cream cheeses until very smooth. Spread onto a rimmed plate, (an offset spatula is helpful here), into a smooth frosting-like layer of equal thickness. Cover lightly with waxed paper and place in refrigerator to chill.
When ready to serve, use a slotted spoon to place shrimp mixture on top of cream cheese on plate and sprinkle with remaining chopped green onions.