
For as long as I can remember, I’ve loved shrimp cocktail, deep fried shrimp, shrimp in dips, even shrimp sandwiches. Maybe it has something to do with my first memory of reading a “real” book (with chapters). It was summer in the early 70’s. A few of our neighbors were commercial fishermen, so a book about a girl working in a seafood processing plant was fitting for a young girl (me) growing up in Bremerton, Washington. I don’t recall the name of the book, but the memory of the visuals I had while reading are still clear. The girl in the book was hired to help process crab and shrimp after local fishermen brought in their catch of the day. After her work day was over, she was allowed to eat a bit of leftover shrimp. I remember wishing I could sit beside the girl on the loading platform of the warehouse and share her can of shrimp. Don’t you love how a book can transform you to a different place and time?? Forty years later I recall that vivid description of freshly canned shrimp.So that’s my summer reading/shrimp story. Oh-The shrimp. I’ve been making this appetizer for years. It’s simple and delicious. Great for summer or winter. Relaxed or formal gatherings. Another tried-and-true Pinch of Salt Lake Cookbook recipe.

Summer Reading and Layered Seafood Spread

Ingredients
- 8 oz cream cheese, softened
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- dash of garlic salt
- 1 teaspoon Worcestershire
- 8 oz jar chili sauce or 8 oz homemade chili sauce
- 1/2 bunch chopped green onions
- 2 cups crab meat or shrimp, small or large, cooked, deveined and chopped if desired
Instructions
- Combine softened cream cheese, mayo, sour cream, garlic salt and Worcestershire in a medium bowl.
- Spread onto a serving platter. The cream cheese mixture should be spread into a 10-12 inch circle. You may also use a pie plate.
- Pour the chili sauce on top of the cream cheese mixture, taking care to not mix into the cream cheese. Make sure the seafood is drained well. If you have rinsed the shrimp, blot dry with paper towels to avoid making the dip watery.
- Top the cream cheese and chili sauce with green onions and seafood.
- Serve with crackers or sliced baguette.
Notes
Did you make this recipe?
Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!
William Winston
I can surely title this article content as the best one ever written in commercial kitchen equipment catering equipment ranges. It’s highly educating, informative and practical with its approach. All thanks goes to the writer.
Carolyn Black
This sounds YUMMY! I am definitely going to try it. I also LOVE shrimp any way, shape or form. I loved your vivid description of the book you were reading when you were a girl. It took me back to the wonderful reading experiences of my youth. It was beautiful! I'll have to bring you a jar of my grandmother's recipe homemade chili sauce to try on it. It is to die for! I can't wait for tomatoes to be fully on to fill my house with the glorious smell of chili sauce cooking.
abountifulkitchen
Hi Carolyn! Your chili sauce sounds delicious! I used to make chili sauce, but haven't made it for years. I agree with you, the aroma coming from the kitchen when you make home made can't be beat! You've inspired me to make some when the tomatoes are on 🙂