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    Shrimp Pate


    Source of Recipe


    Aunt Saunny

    3/4 cup ketchup
    1 Tbsp. horseradish sauce
    1 - 8 oz. package cream cheese, softened
    1 Tbsp. hot sauce
    1 clove garlic, minced
    1 Tbsp. Worcestershire sauce
    3/4 pound cooked shrimp, peeled and deveined
    1/2 pound grated mozzarella cheese
    1 large fresh tomato, seeded and chopped

    In a small bowl, combine ketchup and horseradish sauce and set aside. Mix cream cheese, Worcestershire sauce, hot sauce and garlic. Spread cream cheese mixture over bottom of 8 to 10 inch square container. Spread ketchup and horseradish sauce over cream cheese mixture then add shrimp. Top with grated cheese and tomato. Serve with crackers. The ketchup and horseradish combine for a home-madecocktail sauce. You can adjust the ratio of the two ingredients to suit your personal taste. More horseradish is going to make a very spicy sauce that we actually prefer. To be safe, start with just a little horseradish and then add more until you get to your desired level of heat.
    The Skinny: Use light cream cheese and you can also get away with low fat cheese since we are not worried about the gooey factor.
 

 

 

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