Shrimp ‘Cocktail Re-Visited’ Holiday Appetizer
This recipe yields 4-6 appetizer sized portions.
Approximate Prep Time: 30-45 minutes
- 10 thawed peeled and deveined 16/20 count shrimp
- 2 quarts chicken stock
- 2 lemons
- 6 sprigs fresh thyme
- 2 tbsp Old Bay seasoning
- 8 oz block softened cream cheese
- 8 oz goat cheese
- 1 tbsp fresh chopped chives
- 1 tbsp extra virgin olive oil
- 1/2 cup dried cranberries
- 4 oz prepared fig ham (about 1/2 of 1 small glass jar)
- 1/2 cup Marsala wine or Pinot Noir
- Cold pressed extra virgin olive oil
- Salt and pepper
- Extra lemons, chives, crushed pistachios, balsamic glaze and peppadew peppers for decoration
- Bring the stock, lemons, fresh thyme, and Old Bay seasoning to a low boil.
- Add shrimp and cook until shrimp is cooked through and firm (approximately 2-3 minutes).
- Remove shrimp from the stock and blanch in ice water, remove from the ice water and set aside on a paper towel to remove excess moisture.
- Cream together the goat cheese, softened cream cheese, and chives, season to taste and set aside.
- In a small saucepan, add the wine, fig jam, and dried cranberries. Cook over medium heat until mixture is reduced by a 1/3 and or thickened about 10 minutes. Season to taste with salt and pepper. Remove from heat and let cool. (This step can be done a day prior to serving).
- Find a large decorative cutting board or platter.
- Smear the softened cheese mixture in a uniform layer across the platter or board.
- Add the cooked shrimp and top each shrimp with the cranberry mixture.
- Drizzle everything with extra virgin olive oil and a nice twist of cracked black pepper.
- Add more fresh lemon slices, fresh chopped chives, chopped pistachios, and peppadew peppers for decoration.