Eggs and Shrimp Hors d’oeuvres
Submitted by: Christy Larson
|1 can||baby shrimp, drained|
|1/2 teaspoons||Spanish paprika|
|1 loaf||rye cocktail bread|
|3||green onions, chopped|
|1 teaspoons||horseradish (creamy)|
|1/2 teaspoons||dry mustard|
|8 ounces||cream cheese|
|lettuce leaves (optional)|
- Drain shrimp. Boil eggs; cool, peel, and chop. In a separate bowl, beat cream cheese, mayonnaise, mustard, horseradish, salt, and ketchup.
- Take onions and chop white and green sections. Lightly fold in onions, eggs, and shrimp into cream cheese mixture. Mixture should not be runny.
- Spread mixture on slices of rye cocktail bread. If you want, you many put a lettuce leave beneath the mixture. You can also make decorative shapes with the bread by cutting with a cookie cutter.