1. For seafood cocktail dip: Place cream cheese and mayonnaise in a bowl and beat with an electric mixer until blended and lightened. Evenly spread mixture into a shallow 9 inch long, 6 inch wide or similar sized oval dish. Evenly top cream cheese mixture with the cocktail sauce. Coarsely chop half the shrimp and set it on the cocktail sauce along with the imitation crab. Top the dip with the remaining whole shrimp and green onion. Cover and refrigerate until ready to serve. Makes 8 appetizer servings. Serve with crackers.
2. For tempura shrimp: Cook shrimp as described on the package. Arrange on a platter with a bowl of tempura (or ponzu) sauce. Garnish with cucumber slices, if desired. Makes 6 (4 shrimp each) appetizer servings.
3. For lemon butter prawns and scallops: Cut each of 4, 10 inch long wooden skewers, widthwise, each into three pieces. Skewer 3 scallops on each of these small skewers and set them, and the prawns, in a single layer on a large, parchment paper-lined baking sheet. Drizzle scallops and prawns with the melted butter/lemon mixture; sprinkle with Cajun spice. Bake in a 400 F oven 8 to 10 minutes, or until cooked. Arrange seafood on a platter, drizzle with pan juices and serve, garnished with lemon slices and parsley. Makes 6 (2 prawn and 2 scallop skewer each) appetizer servings. If desired, serve seafood with a store-bought sauce, such as tartar sauce or cocktail sauce.
Note: Cocktail sauce is sold in our condiments aisle; tempura and ponzu sauce is in our Asian foods aisle. Tempura shrimp, such as Aquastar brand, and bags of bay scallops are sold frozen. Remove and thaw the scallops you need here and keep the rest frozen for another time. Cajun spice, also called Cajun seasoning, is sold in our bottled herb and spice aisle. Other seasonings, such as Old Bay, will also work here.
Shop Ingredients
Directions
1. For seafood cocktail dip: Place cream cheese and mayonnaise in a bowl and beat with an electric mixer until blended and lightened. Evenly spread mixture into a shallow 9 inch long, 6 inch wide or similar sized oval dish. Evenly top cream cheese mixture with the cocktail sauce. Coarsely chop half the shrimp and set it on the cocktail sauce along with the imitation crab. Top the dip with the remaining whole shrimp and green onion. Cover and refrigerate until ready to serve. Makes 8 appetizer servings. Serve with crackers.
2. For tempura shrimp: Cook shrimp as described on the package. Arrange on a platter with a bowl of tempura (or ponzu) sauce. Garnish with cucumber slices, if desired. Makes 6 (4 shrimp each) appetizer servings.
3. For lemon butter prawns and scallops: Cut each of 4, 10 inch long wooden skewers, widthwise, each into three pieces. Skewer 3 scallops on each of these small skewers and set them, and the prawns, in a single layer on a large, parchment paper-lined baking sheet. Drizzle scallops and prawns with the melted butter/lemon mixture; sprinkle with Cajun spice. Bake in a 400 F oven 8 to 10 minutes, or until cooked. Arrange seafood on a platter, drizzle with pan juices and serve, garnished with lemon slices and parsley. Makes 6 (2 prawn and 2 scallop skewer each) appetizer servings. If desired, serve seafood with a store-bought sauce, such as tartar sauce or cocktail sauce.
Note: Cocktail sauce is sold in our condiments aisle; tempura and ponzu sauce is in our Asian foods aisle. Tempura shrimp, such as Aquastar brand, and bags of bay scallops are sold frozen. Remove and thaw the scallops you need here and keep the rest frozen for another time. Cajun spice, also called Cajun seasoning, is sold in our bottled herb and spice aisle. Other seasonings, such as Old Bay, will also work here.