Reviewed: Dec. 21, 2012

I put the cream cheese first and spread it on a platter and then pour the cocktail sauce on top and then a few cans of baby shrimp, depending how much shrimp you want. It's so good! Serve with Ritz crachers! Yum

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Reviewer:

Jilly2774

Reviewed: Nov. 4, 2012

My family has been making this for over 50 years. There are a couple of changes we made. I whip the cream cheese to make it a little softer, and I use a pound of fresh small (salad) shrimp.

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Reviewer:

Sarah

Cooking Level: Expert

Living In: Montesano, Washington, USA

Reviewed: Aug. 10, 2011

Great recipe. I also added black olives, green onions and shredded mozzarella to top it off. Very simple and a crowd pleaser

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Reviewer:

Darren

Reviewed: Apr. 24, 2011

I used the suggestions of others: I used frozen salad shrimp instead of the canned shrimp. Also, there were quite some comments that the dip should be taken out of the fridge a couple of hours before so the cream cheese can soften. With this in mind, I bought the 8 oz. tub, WHIPPING cream cheese instead. It is nice and smooth and does not harden like the regular package of cream cheese does when placed in the fridge. It was very tasty, too. My family loved it. Next time, as a variety, I might buy another kind of whipping cream cheese to add more flavor to the dip.

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Reviewer:

Mrs. Froggy

Reviewed: Dec. 27, 2010

This is very simple and very tasty, but its better to let the cream cheese sit for a while and warm up just a bit, it makes it easier to dip with crackers

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Reviewer:

JSalzman

Cooking Level: Expert

Living In: Edgewood, Washington, USA

Reviewed: Aug. 31, 2010

This was very good! But of course I added some things. First I mixed sour cream in with the cream cheese, then I also added a little bit of garlic powder, onion powder and a dash of hot sauce and spread that on a plate. I topped it with the cocktail sauce and some fresh crab. YUM! My boyfriend loved it! We dipped town house multigrain toppers in to the dip- it was sooooo good!

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Reviewer:

nicoledanielle

Reviewed: Aug. 16, 2010

I chose this recipe because it's a standard that everyone loves. I had the cream cheese spread out on a pretty glass dish, getting ready to head to a friend's for dinner, when I realized the frozen shrimp I had purchased was BAD. I quickly stopped at the market on the way to our friend's house and bought the best (1-lb.) can of lump crab that I could find (it's usually in the seafood department and is chilled). To prepare this, I used a hand mixer and whipped up 2 pkgs. of light cream cheese with a bit of sour cream, parsley, and about 1/2 tsp. of Old Bay seasoning. Spread this in a large, 1-inch-deep glass serving dish. Poured the cocktail sauce over the cheese, and then layered the full pound of crab (rinsed first) over the top. The crab with the cream cheese and cocktail sauce (with wheat thins) was outstanding. l'll make this "mistake" from now on!

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Reviewer:

Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

Reviewed: Mar. 29, 2010

This is so quick & easy! If you like cocktail sauce, you'll like this. I used frozen small shrimp. Will make again.

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Reviewer:

SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

Reviewed: Mar. 26, 2010

This is so easy and delicious, didn't change a thing, if I did, it wouldn't be your recipe would it? I always make this at family dinners, my son loves and and ask me if I am going to make the shrimp thing! Thanks Jen!!!!

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Reviewer:

rudi

Cooking Level: Expert

Home Town: Rutledge, Georgia, USA

Reviewed: Nov. 24, 2009

My family uses a recipe like this. We also add a little sour cream to our cream cheese so it's not as thick. And for my taste I use a chili sauce instead of the cocktail sauce. We also add shredded mozzerella and cheddar cheese along with chopped onion and green pepper. Everyone is crazy over this recipe! It's always a hit no matter where you take it! One thing I make sure I do is rinse my shrimp very well under water or it's almost too fishy of a flavor for me.

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