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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I've been going through old recipes again, and this one popped up from the '70's...we did appetizer parties a lot more back then, and these were a tasty, quick-fix little appetizer that I used to make when we could afford the splurge on shrimp. Read more . I used canned shrimp back then - these days I definitely prefer the fresh. I don't have a CLUE why these are called copenhagens ...anyone out there know??? Ingredients:
1/4 cup real mayonnaise |
2 tablespoons cream cheese, room temp |
1 tablespoon fresh chopped chives |
1/2 teaspoon fresh lemon juice |
1/4 teaspoon garlic salt |
dash of celery salt |
few dashes of pepper (white pepper, if you've got it) |
1 can best quality sliced water chestnuts |
about 36 fresh, cooked shrimp (if you buy them raw and boil them in water seasoned with a bit of old bay, you will have a great flavor boost) |
Directions:
1. Mix together mayo, cream cheese, chives and seasonings.
2. Drain water chestnuts, and spread them out on paper towelling to pat dry.
3. Lay water chestnuts out on a serving platter.
4. Place a dollop of the mayo mixture on top of each water chestnut.
5. Place a shrimp on the mayo topping - Note: you may need to cut the shrimp in half and lay the 2 halves on the mayo mixture in order to fit them on top of the water chestnuts - I have also cut off the smaller tail part of the shrimp so just the body fits on the chestnut...save the cut off tails for another recipe.
6. Cover platter and chill well before serving.
7. NOTE: for a really pretty presentation (though I find this hard to maintain), STAND the shrimp up in the mayo topping, so that the shrimp body is making a U shape on top of the chestnut. I will try to get a picture of this...however, it is very hard to KEEP the shrimp in that position when you cover them/set them out to serve. As the mayo mixture losses its chill , the shrimp tend to fall over, but it does make a very pretty presentation while it lasts!
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