By TeresaS on October 29, 2009
Photo by ~Nimz~
Photo by ~Nimz~
"Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp."
Serving Size: 1 (45 g)
Servings Per Recipe: 32
"Another winner, Teresa! Very easy (I bought already cooked medium shrimp) and very tasty. Served as suggested with bread, but I think this would be great on pasta! Made for tag game at kittencalskitchen.com"
"I fixed this appetizer using some frozen cooked shrimp left over from a reception. I chopped the shrimp as suggested by Nimz, but added a little more wine to juice up the shrimp-onion mixture. I also subbed shredded Italian 4-cheese for the swiss. We served it in a fondue-style chafing dish and it was a great hit at a recent "I Hate Winter" party. Tostitos scoops and Wheat Thins flat bread were a great way to serve it up. However, it would really do a number on my loctose-intolerant wife!"
"This was an excellent appetizer and would be great at Holiday get togethers. I used raw medium shrimp that I cooked when I added the wine and they were done in just a couple of minutes. My Swiss cheese had gone bad so used monterey jack which worked well. I think next time I'll coarsely chop the shrimp. I'll also put this in the crock pot to keep it warm. Thanks Teresa for sharing this keeper. Made for PRMR :)"