Layered shrimp appetizer


This is a cold appetizer, ideal for the summer months. Consider also serving it with salad and crusty bread for lunch.


1⁄2 c water
3⁄4 lb shrimp (fresh, shell on, medium sized)
1 pk cream cheese (softened, 8 oz package)
1⁄2 c sour cream
1 pn red pepper (ground red pepper)
1⁄4 c sauce (chili sauce)
3⁄4 t lemon juice
1⁄2 t horseradish (prepared horseradish)


  1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill.
  2. Peel and devein shrimp. Chop two-thirds of shrimp, leaving remaining shrimp whole. Cover and chill chopped and whole shrimp.
  3. Beat cream cheese at medium speed of an electric mixer until creamy. Add sour cream, onion salt, and red pepper, beating until smooth. Spread mixture onto serving platter, shaping into a 5-inch circle. Cover and chill at least 30 minutes.
  4. Combine chili sauce, Worcestershire sauce, lemon juice, and horseradish; stir well, and spread over cream cheese round.
  5. Sprinkle chopped shrimp over chili sauce mixture; top with whole shrimp.
  6. Garnish with fresh parsley sprigs and lemon slices, if desired.


Try a hot chili sauce for a fiery appetizer or sweet chili sauce for less heat.

4 servings
Preparation time
Cooking time
Total time
25 minutes