#1173 - Italian Shrimp Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup (more or less if you choose) good quality shrimp cocktail sauce
1/2lb. to 3/4lb. fully cooked baby shrimp (the kind you see in salads)-thawed
1 large tomato
1 small tub fresh grated Parmesan cheese
good quality crackers

Spread the softened cream cheese on to a dinner plate. Spread 1/2 of the shrimp cocktail sauce around the edge of the cream cheese on the plate. In a bowl, add the other 1/2 of the shrimp cocktail sauce and the baby shrimp--stir lightly just until mixed. Spread the shrimp mixture on top of the cream cheese mixture--refrigerate until ready to serve. Just before serving, dice the tomato and sprinkle the diced tomato all over the top of the cream cheese and shrimp mixture. Sprinkle the freshly grated Parmesan cheese over the top of the diced tomato. Serve with good quality crackers.