This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup mayo
1 cup good quality cocktail sauce
2 cups shredded mozzarella cheese
10oz. of baby shrimp (FULLY COOKED)
2 green onions (chopped into very small pieces--you can add more or less to
1 tomato (chopped into bite sized pieces)
fresh ground pepper (optional)
If shrimp is frozen, dump shrimp into a bowl and add warm water. Keep
draining the water and adding more warm water until the shrimp are at room
temperature--drain and set aside. If you use shrimp from a can, drain and
rinse well--set aside. In a bowl add softened cream cheese, sour cream and
mayo--stir until well mixed--you can use a mixer if you want it really smooth.
Spread cream cheese mixture evenly on to a dinner plate. Use a spoon to
gently spread the cocktail sauce on top of the cream cheese layer. Sprinkle
the chopped tomatoes on top of cocktail sauce layer (grind a little pepper on
top of tomatoes if you wish). Sprinkle chopped green onions on top of the
tomato layer. Sprinkle shrimp on top of the green onions layer. Sprinkle
shredded mozzarella cheese on top of the shrimp layer. Carefully cover the
plate with Saran Wrap and refrigerate until cold. Serve with good quality