Lil’ Shrimpies

This appetizer came from my grandmother’s kitchen. Growing up, I typically only ever got to visit Gran and Bubs once a year, during summer vacation, and I have many memories of sitting in my grandparents’ formal living room at 5 o’clock on the nose, to enjoy drinky-poos. My siblings and I would sip our Orange Crush and rootbeers while the adults sipped scotch on the rocks, and my Gran would put out trays of these delicious little goodies. To this day, whenever she (or I) make them, I can’t hoover them up fast enough. And the best part? You can make them ahead and freeze them! Just pop them under the broiler frozen! How easy is that?

~ Karen


Gran’s Lil’ Shrimpies

1/4 cup spreadable cream cheese
2 tablespoons Miracle Whip*
1/2 lb baby shrimp (250 g – approx.)
1/4 cup Monterey Jack cheese, grated
2—3 green onions, thinly chopped
1 French baguette (or similar crusty white bread), sliced into rings

In a small bowl, mix together the cream cheese and the Miracle Whip until well blended. *Note that you can use mayonnaise instead of Miracle Whip but it won’t have the same tang to it. Once the cream cheese and Miracle Whip are mixed, add the remaining ingredients and fold together until well incorporated. Spread a small amount of the mix onto each slice of bread—you want enough that the full slice is covered but you don’t want it too thick, or it just gets gooey. Arrange slices on a cookie sheet and place under the broiler until bubbling and just starting to brown on top, about 10 minutes. Allow to cool slightly before serving.

If freezing, allow to cool completely before storing in resealable freezer bags.


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