Thursday, May 24, 2007

JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING RECIPE

JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING

Ingredients:
2 dozen 21-25 count Louisiana shrimp, peel & deveined
1 container Chef John Folse's Bittersweet Plantation Dairy Creole
Cream Cheese
2 cups heavy whipping cream
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3/4 cup sugar
2 (8oz. cans fruit cocktail, drained very well)
1 cup chopped pecans
2 1/2 cups seedless green grapes
2 cups shredded coconut
2 (11 ounce) cans mandarin oranges, drained
10 ounce jar maraschino cherries, drained
2 (8 ounce) cans pineapple chunks, drained

It is important to drain the fruit very well so that there will be no
excess moisture in the finished dessert. In a large pot, salt water
and boil shrimp until just done, about 2-4 minutes. Set aside to
cool. In the bowl of a mixer, combine Creole cream cheese, whipping
cream, nutmeg and cinnamon. Whip on medium high speed. When mixture
starts to thicken slightly, add sugar slowly and beat until stiff
peaks form. Set aside. When layering the whipped cream between fruit,
use a generous amount. In a glass trifle bowl, layer in order: fruit
cocktail, whipped cream, pecans, whipped cream, grapes, coconut,
mandarin oranges, whipped cream, 16 shrimp, marshmallows, cherries,
whipped cream and pineapple. Top with remaining whipped cream.
Garnish with mint and maraschino cherries and place 8 jumbo shrimp
curled over the edges of the bowl. This recipe can be created in
individual servings by layering the ingredients in the same manner in
parfait or pilsner glasses.

This recipe JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING RECIPE is courtesy of Bittersweet Plantation.

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